Mole Poblano with Chicken

This simplified version of classic Puebla mole – a smooth, savory Mexican cocoa-based sauce – gets a boost from mild dried ancho chile peppers, which are known as poblano when fresh. Serve on tortillas with all the fixings or over brown rice.

Tip: For even easier prep, skip the grilling and simmer the chicken in the sauce. Or make this dish even more weeknight-friendly by using a store-bought rotisserie chicken: Separate it into pieces, arrange on plates and serve as directed.

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Prep Time
40 min
70 min


  • 3 large dried ancho chiles

    3 tbsp unsalted pumpkin seeds

    1 tbsp sesame seeds

    4 tsp olive oil, divided

    ½ cup chopped yellow onion

    2 cloves garlic, roughly chopped

    1 tsp coconut sugar

    ½ tsp each dried oregano and ground cumin

    ¼ tsp ground cinnamon

    1 Roma tomato, chopped

    1¼ cups low-sodium chicken broth

    2 oz unsweetened chocolate, finely chopped

    3 tbsp almond butter

    ¾ tsp sea salt, divided

    4 5-oz boneless, skinless chicken breasts

    ¼ tsp ground black pepper

    corn tortillas or brown rice, for serving, optional

    Toppings (optional): avocado, cilantro, yellow bell pepper, radishes, full-fat yogurt or sour cream, lime wedges


1. In a small bowl, soak chiles in hot water until softened, about 30 minutes. Drain, discarding soaking liquid. Remove and discard stem and seeds. Set aside.

2. Meanwhile, in a large heavy- bottomed saucepan, toast pumpkin and sesame seeds on medium-low, shaking pan almost constantly, until just turning golden, 1 to 2 minutes. Remove from saucepan and set aside. Add 2 tsp oil to pan and heat on medium-high. Add onion and garlic and sauté, stirring often, for 2 to 3 minutes.

3. To saucepan, add coconut sugar, oregano, cumin and cinnamon and cook for 2 minutes, until fragrant. Add tomatoes and cook for 3 minutes more, until just softened.

4. Add broth, chocolate and almond butter to pan. Heat until chocolate is melted. Transfer to a blender or food processor along with pumpkin seeds, sesame seeds and chiles; purée until smooth. Return to saucepan and simmer on low for 10 minutes, until sauce is thick and creamy. Season with ½ tsp salt.

5. Meanwhile, lightly grease the grate of a grill and heat on medium- high. Lightly brush chicken with remaining 2 tsp oil and season with remaining ¼ tsp salt and pepper. Add chicken to grill and cook until internal temperature registers 165°F on an instant-read thermometer, 4 to 5 minutes per side. Transfer to a cutting board and slice.

6. To serve, divide chicken among tortillas or over rice. Pour sauce over chicken, and garnish with toppings of your choice.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 573
  • Carbohydrate Content 45.5 g
  • Cholesterol Content 78 mg
  • Fat Content 29 g
  • Fiber Content 10 g
  • Protein Content 41 g
  • Saturated Fat Content 8 g
  • Sodium Content 463 mg
  • Sugar Content 3.5 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 6 g