Well-known to be a famous, Mexican dish, our chicken poblano mole is a true representative for tropical, South American food. It works fantastically as both a dinner and lunch option, different to the usual, standard roast chicken. It has a bit of a kick in more sense than one, first from the unique addition of Mexican chocolate, and secondly from the poblano chiles.
Have a look at some of our chocolate drinks options to help wash down the flavoursome chocolate chicken. All the rich flavours in this chocolate recipe help to make our chicken mole extra-tasty. You’ll be reaching for more!
Other great, savoury chocolate recipes include a bean chili with chocolate and walnuts and our pumpkin risotto with chocolate glazed ribs.
How to make Mexican chicken mole?
This savoury chicken recipe can be served with plain rice, spicy rice for those who want more heat, or they also work well with garlic bread or toasted tortillas. Add a serving of vegetables to give it a healthy chocolate recipe twist.
If you’re looking for the perfect recipe to impress guests, then this is what you need! Our chicken chocolate mole is full of exotic flavours, tender chicken and it carries your daily dose of chocolate. Check out some variations to this recipe with our other chicken mole recipes.
Chicken Chocolate Mole Poblano Recipe
By May 25, 2015Published:
- Yield: 6 Servings
- Prep: 30 mins
- Cook: 1 hr 30 mins
- Ready In: 2 hrs 30 mins
For a spicy kick, whilst still getting in you chocolate dose for the day, try our chocolate chicken mole recipe! Chicken mole is a great Mexican dish that can be cooked in several ways, so we have chosen the spicy Poblano recipe for a tongue-sizzler.
- 8 ancho chilles dried, stemmed, seeded
- 2 poblano chilles roasted, peeled, seeded
- 4 cups chicken broth
- 1/4 cup canola oil
- 1/4 cup almonds
- 1/4 cup hazelnuts
- 1/4 cup pecans
- 1/4 cup sesame seeds
- 1/4 cup raisins
- 1/2 teaspoon anise seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 3 cloves
- 1 cinnamon stick
- 6 cloves garlic peeled
- 1 onion sliced
- 1 plantain cut in chunks
- 2 corn tortillas cut in chunks
- 1/4 cup Mexican chocolate chopped (or dark chocolate)
- 1 tablespoon sugar
- To make the chile paste, on a skillet toast the ancho chiles by opening and pressing them flat for a few seconds on each side. Soak them in hot water for 30 minutes. Drain and pour them into a blender with 1/3 cup of the chicken broth and the roasted poblanos.
- Season the puree and set aside.
- Heat the canola oil on a large skillet over medium heat. Add the almonds, hazelnuts, pecans and sesame seeds. Cook for about 3 minutes, until lightly toasted. Remove the nuts to a food processor.
- Add the raisins to the skillet for about a minute and heat until they begin to puff up. Add them to the nuts in the food processor.
- Add the anise seeds, cumin seeds, cinammon stick, peppercorns and cloves to the skillet and heat together for another minute or until fragrant. Add to the processor.
- Add the garlic and the onions to the skillet and cook for around 10 minutes, until browned. Remove to the food processor.
- Fry the plantain in the skillet. Remove and add to the processor with the tortilla. Add 1 cup of the chicken broth to the processor and blend to make a smooth paste.
- Heat some more oil in a large skillet over medium heat. Add the mols mixture. Add the chile paste, chocolate, sugar and remaining chicken broth. Season with salt and pepper and cook on low heat for 45 - 60 minutes. Add to roasted, grilled or poached chicken (precooked or to be cooked) and heat up together. Taste and enjoy!