Chicken with mole poblano sauce

2 servings; 15 min preparation; 40 min cooking time.

Mole is one of the most common sauces in Mexico. It has a 500 years history and more than 300 versions depending on the region. Mole actually refers to a group of chili sauces that contain nuts, fruit and chili. As most of the food in Mexico, mole sauces are spicy. The sweetness of the sauce comes from the chocolate in it.

Usually this sauce contains more than thirty ingredients that create the unique and deep flavour. My version of it is a little bit more simple, but the taste is not that different. Trust me on this one, you can shine with less ingredients. Just put attention and love in the process.

Poblano comes from the state Puebla in East-Central Mexico. Mole Poblano is ranked as one of the most traditional Mexican dishes and it’s the pride of the region. You can combine the mole poblano with any meat or vegetarian dish you want. It goes well with everything.


  • 300 g chicken breasts, cut in thin slices
  • 1 tbsp mild olive oil
  • 100 ml white wine
  • salt and pepper
  • 1 tbsp sesame seeds

for the mole sauce

  • 4 dried ancho chili peppers
  • 4 dried mulato chili peppers (optional)
  • 2 dried chipotle chili pepper
  • 1 sweet onion chopped
  • 3 garlic cloves, minced
  • 3 tbsp peanut butter
  • 1 can pealed tomatoes, diced
  • 50 g semi-sweet chocolate, chopped
  • 1 tsp cinnamon powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 l vegetable broth
  • 2 tbsp all-purpose flour
  • 2 tbsp mild olive oil


Mole sauce: Soak the chili peppers in water until they get soft. Remove the seeds and set aside. Heat olive oil over medium heat in a big skillet. Frye the onions until transparent. Add the garlic and fry until soft.

Cook the flour with the onions for a couple of minutes. Add the chili pieces and dried spices. Stir for 2 min. Add the tomatoes, peanut butter, chocolate and the broth. Let it cook until it is reduced in half. Then reduce the temperature and let it simmer for 15 to 20 min.

Chicken: Slice the chicken breasts in thin slices. Season the chicken with salt and pepper. Heat olive oil in a cooking pan over medium heat.  Add the chicken and cook for a couple of minutes. Add the white wine and wait until the alcohol evaporates. Cook the chicken for 15-20 min or until golden brown.

Serve the chicken with the mole poblano sauce, fresh salad or guacamole. Sprinkle sesame seeds on top. Enjoy!

3 Comments Add yours

  1. That sauce sounds moreish. Chocolate and chilli as a combination is lovely but with chicken…I have never tried it. Looking forward to add this to my list of foodie experiments. Cheers.


    1. V says:

      I was sceptical too, but when I tried it, I really liked it. They serve it everywhere here in Mexico. Weird enough the sauce goes well with everything

      Liked by 1 person

      1. There you just sealed it in. Now it has gotta be served up 🙂


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