Chicken Mole Poblano

This recipe has no ingredients from our Sunnyvale garden. But it does have a very tasty Mole Poblano Spice Blend from Oaktown Spice Shop that our daughter Shauna gave us for Christmas.

Yield: 4 servings
Prep: 50 minutes
Cook: 1 hour 10 minutes


1/2 white onion, chopped
1/4 cup unsalted peanuts or 1/8 cup peanut butter
1/8 cup raisins
1/2 cup Mole Poblano Blend
10 oz. diced tomatoes
16 oz. chicken stock
3 lbs chicken (thighs, breasts, or cut your own into pieces)
1 Tbsp olive oil or bacon drippings
1 tablet Ibarra Mexican chocolate (Optional)


Preheat oven to 325
Make the Mole first

  • Heat oil in tall-sided skillet
  • Saute onions until soft (5 minutes)
  • Add mole spice mix, nuts, and raisins and stir constantly for about a minute (be careful not to burn the spices)
  • Add tomatoes and chicken stock
  • Blend the mixture in a food processor or blender
  • Pour the blended mix back into a pot and simmer until chicken has been browned

Variation: For a darker, more chocolately mole, melt in 1 or 2 oz. finely chopped or grated unsweetened chocolate or Mexican Ibarra chocolate.

Brown the chicken:

  • Heat oil in tall-sided skillet
  • Brown the skinless chicken pieces, 10 minutes per side


  • Pour the mole into a Dutch oven or covered backing dish and nestle the chicken in the sauce. Bake for 40 minutes.
  • Allow to rest for 30 minutes.
  • Slice the chicken and serve with warm mole on top.

While the chicken is baking, Make spanish rice

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