Chestnut Free Mole Poblano Chicken
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Learn more →Ingredients
4 servings
For the mole
- 3 dried mulato chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 1 chipotle chile in adobo
- 3 cups low-sodium chicken broth, divided
- 2 medium roma tomatoes, halved
- 1 medium white onion, roughly chopped
- 4 garlic cloves, peeled
- ¼ cup raw pepitas (pumpkin seeds)
- 2 tbsp sesame seeds, plus more for serving
- ¼ cup raisins
- 1 corn tortilla, torn into pieces
- 1 slice white bread, torn into pieces
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground black pepper
- ¼ tsp dried thyme
- 2 oz dark chocolate (70% cacao), roughly chopped
- 1 tbsp natural peanut butter
- 1 tsp sugar
- 1 tsp salt, plus more to taste
- 3 tbsp neutral oil (such as canola or vegetable oil), divided
For the chicken
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 tsp salt
- ½ tsp ground black pepper
For serving
- sesame seeds, for serving (optional)
- fresh cilantro leaves, for serving (optional)
- cooked white rice, for serving (optional)
Instructions
- 1
Heat a large dry skillet over medium-high heat. Working in batches, press the dried mulato, ancho, and pasilla chiles flat against the hot surface for 15–20 seconds per side, until fragrant and slightly darkened but not charred. Transfer to a large bowl, cover with 2 cups of the chicken broth (warm or room temperature), and soak for 20 minutes, until softened and pliable. Reserve the soaking broth.
- 2
In the same dry skillet over medium heat, toast the pepitas and sesame seeds together, stirring frequently, until the pepitas are puffed and lightly golden and the sesame seeds are fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a blender.
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