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Try SavoraChicken Mole Poblano
A rich and flavorful Mexican classic! This Chicken Mole Poblano features tender chicken simmered in a complex sauce made from chilies, spices, and a hint of chocolate. It's surprisingly easy to make at home and perfect for a comforting weeknight meal or a special occasion.
Ingredients
- Chicken pieces (thighs, drumsticks, or breasts)2 lbs
- Mole Poblano paste8 oz
- Chicken broth4 cups
- medium, chopped Onion1
- cloves, minced Garlic2
- Vegetable oil2 tablespoons
- Salt1 teaspoon
- Pepper1/2 teaspoon
- 8-12 Corn tortillas
- tablespoons, for garnish Sesame seeds2
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Learn MoreMethod
Season the chicken pieces with salt and pepper.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Brown the chicken on all sides, then remove from the pot and set aside.
Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
Stir in the Mole Poblano paste and cook for 1-2 minutes, until fragrant.
Gradually whisk in the chicken broth, making sure to dissolve the mole paste completely. Bring the sauce to a simmer.
Return the browned chicken to the pot, nestling it into the sauce. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
If the sauce becomes too thick, add a little more chicken broth to reach your desired consistency.
Serve the Chicken Mole Poblano hot, garnished with sesame seeds. Serve with warm corn tortillas.
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