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.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

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.

Related: 5 Foods That Feed Your Brain

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

Trending on Clean Eating