Chicken Mole Recipe

Warm the peanut oil in a large pot over medium heat until shimmering. Add the chopped onion and jalapeño pepper, cooking for 3–4 minutes until softened and aromatic.

Pat the chicken pieces dry with paper towels, then season generously with ancho chili powder, garlic powder, Mexican oregano, salt, and black pepper.

Place the seasoned chicken into the pot and sear for about 5 minutes per side until lightly browned and the skin begins to crisp. This browning step helps develop deeper flavor in the final dish.

Once the chicken is seared, pour in the chicken broth or Mexican lager. The liquid should partially submerge the chicken. Bring it to a gentle simmer, cover the pot, and cook for about 30 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).

When done, carefully remove the chicken pieces and transfer them to a separate skillet or pan. Pour the mole poblano sauce over the chicken, ensuring each piece is generously coated. Warm the chicken and mole together over low heat for a few minutes, stirring gently until the sauce is hot and silky.

Transfer the chicken to serving plates and spoon the warm mole sauce over the top. Finish with a sprinkle of toasted sesame seeds, red pepper flakes, and fresh cilantro.

Serve hot with traditional sides like Mexican rice, warm tortillas, or refried beans for a deeply satisfying meal layered with smoky, nutty, and spicy flavors.