Name: Chicken Mole Poblano
Prep time: 26 min
Cook time: 49 min
Total time: 75 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 chicken thighs; 4 dried ancho chillies, soaked; 2 dry red chillies, soaked; 2 tomatoes, roasted; 1 onion, charred; 4 cloves garlic; 2 tbsp almonds; 2 tbsp sesame; 2 tbsp dark chocolate; 1 tsp cinnamon; 1 tsp cumin; 2 tbsp oil; 3 cups chicken stock; 1.5 tsp salt; 0.5 cup coriander

Question 1

How long does Chicken Mole Poblano keep in the fridge?

Accepted Answer

Chicken Mole Poblano keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Question 2

Can I make Chicken Mole Poblano ahead of time?

Accepted Answer

Yes. Chicken Mole Poblano is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most mexican chicken dishes taste better the next day once the masala has had time to meld.

Question 3

What can I serve with Chicken Mole Poblano?

Accepted Answer

Classic pairings include standalone. For a complete mexican thali, add a dal, a dry sabzi, papad, and a sweet ending.

Chicken Mole Poblano

Chicken Mole Poblano

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