Chicken Mole Poblano

Prep time:

Cook time:

Serves: 4-6

Make a traditional Mexican mole with our Mole Poblano spice blend, where we have combined the iconic Mexican chillies, pasilla and chipotle, with cinnamon and cocoa, amongst other spices to give you a great tasting, authentic mole sauce.

  • 800 g chicken breast
  • 1 small onion, quartered
  • 1 clove garlic
  • ½ teaspoon salt
  • Mole Sauce:
  • 2 tbsp oil
  • 1 onion, sliced
  • 1 teaspoon brown sugar
  • 2 cloves garlic,sliced
  • 1 slice bread (not wholegrain)
  • 2 tomatoes, chopped
  • 1 tbsp Herbie’s Spices Mole Poblano Spice Mix
  • ½ cup pecan halves
  • 2 tbsp sesame seeds
  • 2 tbsp raisins
  • salt to taste

  1. Place chicken in a saucepan with onion, garlic, salt and water to cover. Bring to a simmer then turn heat off so chicken poaches gently.
  2. Meanwhile, heat 1 tablespoon of the oil in a pan and add onion and sugar. Stir occasionally over low heat until soft and brown – approx 15 minutes. Add garlic, cook 2 minutes. Push onion/garlic to one side of the pan, add the second tablespoon of oil and when hot, add bread. Cook, turning once, until oil is mostly absorbed and bread is soft. Add remaining ingredients, stirring all well together over medium heat until tomato is cooked. Add about ½ cup of stock from the chicken to make it a thick-sauce consistency.
  3. Put all the sauce into a blender and process until it is a thick paste, adding more stock if necessary. Return paste to the pan, and add more stock from the chicken until it is like a thick gravy. Transfer the cooked chicken pieces to the sauce and let simmer gently for 10 minutes before serving. Serve with rice or tortillas and garnish with sesame seeds if desired.