Chicken Mole Poblano

Chicken Mole Poblano

Around the world Main dish Mole poblano
Chicken Mole Poblano

Chicken Mole Poblano

By Erica Perez

Servings

6

Abuelita’s recipe takes two-dozen ingredients (and all day in the kitchen). Ours takes an hour or so and wins abuelita’s approval.

Ingredients

  • 1/4 to 1/2 white onion, chopped

  • 1/4 cup unsalted peanuts or 1/8 cup peanut butter

  • 1/8 cup raisins


  • 1/2 cup Oaktown Spice Shop Mole Poblano

  • 10 ounces diced tomatoes


  • 16 ounces chicken stock

  • 1 whole chicken, cut into pieces

  • 1 tablespoon olive oil or bacon drippings
  • salt to taste

Directions

  1. Preheat oven to 325. Brown chicken in oil or fat, about 10 minutes per side. Set aside.
  2. Use oil to sauté onion until soft. Add mole mix, nuts and raisins and stir constantly for about a minute, careful not to burn the spices. Blend the mixture in a food processor or blender, along with tomatoes and stock.
  3. Pour the mole into a Dutch oven or covered baking dish and nestle the chicken in the sauce. Bake at 325 for about 40 mins. Allow it to rest for about 30 mins. Salt to taste. Slice the chicken and serve with warm mole on top.

Chicken Mole Poblano

Chicken Mole Poblano

COMMENTS

  • Customer Service on

    Hi Joanne,

    Thanks for your question. It really is a full 1/2 cup! I usually get the bag instead of the jar when I make this recipe since there won’t be any spice left over. Plenty of leftover food though, and the dish freezes well!

    Cheers,
    Evan (they/them)
    Customer Success Lead
    Oaktown Spice Shop

  • Joanne on

    Just checking….the recipe says to use 1/2 cup of mole poblano spice. Is it really 1/2 cup???

  • Michael O on

    I love this spice blend. So easy. Had a bunch of chicken this week, so used boneless pork country style ribs. Slow roasted for an hour and added to mole along with sliced poblano peppers and yellow bell pepper. Cranked up the heat a bit with Aleppo pepper flakes. And 2 oz of unsweetened chocolate. 90 minutes at 275 covered and then 30 uncovered at 350. Finished with blood orange juice, then tortillas, queso Fresca, cilantro, pickled onions and pickled jalapeños to serve. And the Warriors won by 30. I’ll credit my Pork Mole Negro 😂

  • Karen L on

    We’ve made this several times and think it’s a terrific mix, not too spicy either. We melt 1 oz 100% chocolate into it prior to blending the mole sauce, perfect!

  • Erica Perez on

    @Herb – The ingredients in our Mole Poblano spice blend are: Ancho chile, Guajillo chile, sugar, Pasilla chile, smoked paprika, cocoa powder, sesame seeds, sea salt, anise seed, masa harina (corn flour), cinnamon, allspice, garlic, black pepper and cloves.

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