Wanda's Chicken En Mole Poblano

Mole poblano is one of Mexico’s most celebrated sauces, and this version builds it from a handful of pantry staples blended smooth. Unsweetened cocoa, chopped almonds, raisins, sesame seeds, chili powder, cinnamon, and cloves all go into the blender with tomatoes and green pepper. The result is a sauce that’s earthy, slightly sweet, gently spicy, and impossible to pin down in a single bite.

The chicken gets browned first for color and flavor, then simmered in water to create a broth that loosens the mole. That broth goes right into the blended sauce, so nothing is wasted. The chicken finishes cooking low and slow in the mole for another 35 minutes, soaking up all that complex flavor.

Serve this over plain white rice. The rice catches every drop of that sauce, and you’ll want every drop.

Chef Tips

• Brown the chicken well on both sides before adding water. That seared crust adds depth to the finished mole.
• Blend the sauce until completely smooth. Any chunks of almond or raisin will feel out of place in the silky finished sauce.
• Use the chicken’s own cooking broth to thin the mole. Store-bought broth won’t have the same richness.
• The mole thickens as it simmers. If it gets too thick, add a splash more broth to keep it saucy.

Variations

• Turkey mole: Use turkey pieces instead of chicken for a more traditional Oaxacan approach.
• Deeper heat: Add a dried ancho or guajillo chile to the blender for smokier, more authentic mole flavor.
• Shortcut version: Use rotisserie chicken and skip the browning step. Simmer the shredded meat in the mole for 20 minutes.