Mole Poblano Chicken

Mole poblano traces its roots to Puebla, Mexico, where a lavish chile sauce meets a whisper of chocolate. Here, seared bone-in chicken thighs simmer in mole paste deepened with dark chocolate, finished with sesame and cilantro over rice.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 42g carbs
• 24g fat
• 5g fiber

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Ingredients

• 6 (about 2 lbs) bone-in, skin-on chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp neutral oil (canola or vegetable)
• 1 (8.25-oz) jar jarred mole poblano paste (such as Doña Maria)
• 3 cups chicken broth
• 1 oz dark chocolate (70% cacao)
• 4 cups cooked white rice
• 2 Tbsp toasted sesame seeds
• 1/4 cup fresh cilantro leaves

Instructions

1. 1Pat the chicken thighs dry with paper towels. Season both sides generously with the salt and black pepper.
2. 2Heat oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
3. 3Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes until the skin is golden brown. Flip and cook the second side for 4 minutes. Remove chicken to a plate (it will finish cooking in the sauce).
4. 4Lower heat to medium. Carefully pour off all but rendered fat.
5. 5Add the entire 8.25-oz jar of mole poblano paste to the pan. Stir and cook for 1–2 minutes until fragrant and slightly darkened.
6. 6Gradually whisk in the chicken broth until the mole is smooth and lump-free. Bring to a gentle simmer.
7. 7Add the dark chocolate, broken into pieces, and stir until fully melted and the sauce is glossy. Taste and adjust salt if needed.
8. 8Return the seared chicken thighs (and any accumulated juices) to the pan, nestling them into the sauce. Cover, reduce heat to low, and simmer for 25–30 minutes until the chicken reaches 175 °F internally and is very tender.
9. 9While the chicken simmers, cook or reheat the white rice and toast the sesame seeds in a dry pan over medium heat for 2 minutes until golden and fragrant.
10. 10Remove chicken from sauce. If desired, use two forks to shred the meat off the bones (discard bones and skin) or serve thighs whole. Spoon mole sauce generously over the chicken and rice.
11. 11Garnish each serving with a sprinkle of toasted sesame seeds and fresh cilantro leaves. Serve immediately with warm corn tortillas on the side.