This simplified mole poblano recipe breaks down the complex traditional process into manageable steps while maintaining authentic flavors. The key to success is patience during the simmering process, which allows the diverse ingredients to meld into a harmonious sauce. Don't be intimidated by the ingredient list – each component contributes to the signature depth that makes mole so special.

1. Step 1: Season and bake the chicken

   Preheat oven to 375°F (190°C). Season chicken thighs with salt and pepper. Place on a baking sheet and bake for 35-40 minutes until the internal temperature reaches 165°F (74°C). Once cooked, set aside but keep warm.

2. Step 2: Toast and soak the dried chiles

   While the chicken bakes, heat a large dry skillet over medium heat. Toast the dried chiles for about 30 seconds per side until they become aromatic but not burnt. Transfer to a bowl and cover with hot water. Let soak for 30 minutes until soft.

3. Step 3: Sauté the aromatics

   In the same skillet, heat 1 tablespoon of oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes. Add the tomatoes and tomatillos, cooking for another 5 minutes until they begin to break down.

4. Step 4: Toast the nuts and seeds

   In a separate small skillet, heat 1 tablespoon of oil over medium heat. Add the raisins, almonds, and sesame seeds, toasting until the seeds are golden and the nuts are fragrant, about 3-4 minutes. Stir frequently to prevent burning.

5. Step 5: Blend the sauce base

   Drain the soaked chiles, reserving 1 cup of the soaking liquid. Add the chiles to a blender along with the onion-tomato mixture, toasted nuts and seeds, cinnamon, cloves, and coriander. Add 1 cup of chicken broth and blend until smooth, about 2 minutes.

6. Step 6: Cook the sauce base

   Heat the remaining oil in a large, deep pot over medium heat. Carefully pour in the blended sauce (it may splatter). Stir constantly for about 5 minutes as the sauce thickens slightly.

7. Step 7: Simmer and develop flavors

   Add the remaining chicken broth, chocolate, salt, and sugar to the pot. Reduce heat to low and simmer, partially covered, for 30-45 minutes, stirring occasionally. The sauce should coat the back of a spoon when ready.

8. Step 8: Adjust the consistency

   Taste the mole and adjust seasonings as needed. If the sauce is too thick, add more chicken broth; if too thin, simmer uncovered until it reaches your desired consistency.

9. Step 9: Plate and garnish

   To serve, place chicken thighs on plates and generously ladle the mole sauce over them. Sprinkle with additional sesame seeds and chopped cilantro. Serve with warm tortillas and rice on the side.

Mole Poblano improves with time, so consider making it a day ahead and reheating gently before serving. Leftover sauce can be frozen for up to 3 months. For a vegetarian version, substitute vegetable broth for chicken broth and serve the mole over roasted vegetables or plant-based protein.