Pollo en Mole Poblano (Chicken in Puebla-Style Mole)

Name: Pollo en Mole Poblano (Chicken in Puebla-Style Mole)
Yield: Serves 6 to 8
Cuisine: Mexican
Ingredients: 3 ounces (6 to 8), dried ancho chiles; 3 1/2 cups, chicken broth; 1/2 cup, raisins; 1 , onion, cut into 1-inch pieces; 1/4 cup, vegetable oil; 2 tablespoons, tomato paste; 4 , garlic cloves, peeled; 1 tablespoon minced, minced canned chipotle chile in adobo sauce; 3/4 cup, sliced almonds; 1 slice, hearty white sandwich bread, torn into 1-inch pieces; 3 tablespoons, sesame seeds; 2 teaspoons, salt; 1—2 teaspoons, cayenne pepper (optional); 1 teaspoon, dried oregano; 1/2 teaspoon, dried thyme; 1/2 teaspoon, ground cinnamon; 1/2 teaspoon, ground cumin; 1/2 teaspoon, ground coriander; 1/2 teaspoon, pepper; 2 ounces, unsweetened chocolate, chopped coarse; 4 pounds, bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed

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By Andrew Janjigian

Appears in Cook's Illustrated September/October 2016

Our interpretation of chicken cloaked in Mexico's iconic sauce is less labor intensive but still remarkably rich tasting.

SERVES6 to 8

TIME2½ hours

has video

WHY THIS RECIPE WORKS

By stripping down mole poblano to only the most essential elements and steps, we turned this complex Mexican classic into a more manageable yet still highly flavorful dish. A combination of ancho and chipotle chiles makes for an earthy, smo...

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