Chicken Mole Poblano

From Mexican Mole and Drunken Beans

Why This Recipe Works

For a simplified mole recipe that didn’t lose any of the dish’s characteristically deep, earthy flavor, we found that just two varieties of chiles—ancho and chipotle—yielded good depth of flavor, a suggestion of spiciness, and rich color. U...

Why This Recipe Works

For a simplified mole recipe that didn’t lose any of the dish’s characteristically deep, earthy flavor, we found that just two varieties of chiles—ancho and chipotle—yielded good depth of flavor, a suggestion of spiciness, and rich color. Using store-bought almond butter gave our mole recipe a smooth texture as well saving the time it would have taken to grind nuts. We opted not to brown the chicken that would be cooked in the mole, as the sauce’s boldness eclipses any caramelized notes acquired through browning. We simply covered the skinned chicken pieces with the mole and finished the dish in the oven.

Chicken Mole Poblano