Zubereitung

Toast the ancho, pasilla, and chipotle chiles in a dry skillet over medium heat for 30 to 45 seconds per side, turning until pliable and fragrant but not blackened. Transfer them to a bowl, cover with hot water, and soak for 20 minutes.

Heat 15 ml of the oil in a large skillet over medium heat. Add the onion, garlic, and tomato and sauté for 6 to 8 minutes, turning occasionally, until softened and lightly charred at the edges.

In the same skillet, toast the sesame seeds, almonds, raisins, and tortilla pieces for 3 to 4 minutes, stirring often, until the seeds are golden and the tortilla is crisp. Add the cinnamon and cumin for the final 30 seconds.

Drain the chiles, reserving 120 ml of their soaking water. Blend the chiles, sautéed vegetables, toasted mixture, and 250 ml of the chicken broth with the reserved soaking water until very smooth, about 2 minutes. Strain into a bowl for a silkier sauce.

Smooth mahogany mole poblano sauce blended from toasted chiles and aromatics

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Season the chicken thighs with half of the salt. Heat the remaining oil in a heavy Dutch oven over medium-high heat and sear the chicken for 3 to 4 minutes per side, working in batches if needed, until browned. Transfer to a plate.

Pour the blended mole into the Dutch oven and cook over medium heat for 5 minutes, stirring frequently, until slightly darker and aromatic. Add the remaining broth and return the chicken with its juices. Bring to a gentle simmer, cover, and simmer for 35 to 40 minutes, turning the chicken once, until tender and at least 74°C at the thickest point.

Chicken thighs simmering in glossy mole poblano sauce

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Remove the chicken briefly and stir the chocolate into the sauce until melted. Taste and adjust the salt, return the chicken to the pot, and rest for 5 minutes off the heat. Serve with warm corn tortillas or rice and sesame seeds.

Warum dieses Rezept gelingt

Toasting each aromatic builds depth before blending, while chocolate, dried fruit, and chiles create the characteristic sweet-savory-bitter balance of mole poblano. Simmering the chicken in the finished sauce lets the flavors meld and keeps the meat succulent.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Refrigerate cooled chicken and mole in an airtight container for up to 4 days. The sauce can also be frozen separately for up to 3 months.

So wärmst du es auf

Reheat gently in a covered saucepan over medium-low heat, stirring occasionally and adding broth as needed, until the chicken and sauce reach 74°C throughout.