Skillet Chicken Thighs in 15-Minute Blistered Poblano-Pepita "Mole"
Listen, I love a traditional Oaxacan mole that simmers for three days as much as anyone. But on a Tuesday at 6 PM, before someone starts asking for a snack? We are not suffering for dinner. This is a Tuesday mole, not a wedding mole. Enter my 15-Minute Blistered Poblano-Pepita "Mole."\n\nThe inspiration comes straight from my grandmother's green mole, which required hours over the comal. My Brooklyn shortcut? We let the broiler do the heavy lifting. I remember the first time I tried this hack; I held my breath, gave it a blitz, and tasted. It had that rich, nutty depth from the toasted pepitas and the smoky sweetness of collapsed poblanos. I nearly cried with relief. This is real flavor, real life. It tastes like it took all day, but it takes 15 minutes.\n\nYou're going to sear your chicken thighs (season them aggressively, please—taste your salt, then decide). While they rest, blister the poblanos until they practically melt, then blend with pepitas, garlic, and a splash of broth. Smother the chicken in that vibrant green velvet.\n\nBodega Mode: Can't find poblanos? Jalapeños with a handful of spinach for color works in a pinch. Serve it with warm corn tortillas and a heavy squeeze of lime to wake the whole dish up. Ándale, dinner is ready!
Featured Recipe
Skillet Chicken Thighs in 15-Minute Blistered Poblano-Pepita "Mole"
A luscious, vibrant green sauce that tastes like it simmered all day in an abuela's kitchen, but we're using the broiler and a blender to get it done on a Tuesday. We blister poblanos until they collapse, blend them with toasted pepitas, and smother juicy seared chicken thighs in the bright, creamy finish. Serve with warm tortillas—you're going to want to wipe the skillet clean.
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Ingredients
- 2 large poblano peppers(whole)
- 1/2 cup raw shelled pumpkin seeds (pepitas)
- 1 medium white onion(halved (half for sauce, half for garnish))
- 3 cloves garlic(peeled)
- 1 tbsp olive oil(or neutral oil)
- 1.5 lbs boneless skinless chicken thighs
- 1 tsp kosher salt(divided, plus more to taste)
- 1/2 tsp black pepper
- 1 lime(juiced)
- 1 cup chicken broth(low-sodium)
- 1/2 cup fresh cilantro(leaves and stems)
- 1/4 cup Mexican crema(Bodega Mode: use sour cream or plain Greek yogurt)
Instructions
- 1
Turn your broiler to high. We are building our flavor base fast. Toss 2 large poblano peppers, half of your 1 medium white onion, and 3 cloves garlic onto a foil-lined baking sheet. Broil until the peppers are blistered and collapsing, about 10 minutes. (Real life: keep an eye on the garlic so it doesn't burn; pull it early if needed.)
10 min
Tip: Don't worry about coring the peppers yet; they are much easier to handle once they are soft.
- 2
While the broiler does the heavy lifting, let's toast our thickener. Toss 1/2 cup raw shelled pumpkin seeds (pepitas) in a large dry skillet over medium heat. Stir them constantly until they puff up and smell like popcorn, about 3 minutes. Dump them into your blender and wipe out the skillet.
3 min
Tip: Don't walk away during this step; pepitas go from beautifully toasted to burnt in 30 seconds.
- 3
In that same skillet, heat 1 tbsp olive oil over medium-high. Season 1.5 lbs boneless skinless chicken thighs with 1/2 tsp kosher salt and 1/2 tsp black pepper. Sear them until deeply golden brown on both sides, about 6 minutes per side. We're not cooking them all the way through yet, just getting that beautiful crust.
12 min
Tip: Let the chicken release naturally from the pan before flipping to keep that crust intact.
- 4
While the chicken sizzles, take the remaining 1/2 medium white onion and slice it thin. Toss it in a small bowl with the juice of 1 lime and a pinch of salt. Boom, instant pickled onions for our bright finish.
2 min
Tip: Scrunch the onions with your hands a bit to soften them faster.
- 5
Your poblanos should be blistered now. Snip off the stems and drop them directly into the blender with the pepitas, along with the broiled onion and garlic. Pour in 1 cup chicken broth, 1/2 cup fresh cilantro, 1/4 cup Mexican crema, and remaining 1/2 tsp kosher salt. Blend until smooth. Taste it—then decide if you need more salt. It should taste rich and a little smoky.
3 min
Tip: If you want a little heat, throw a raw jalapeño or serrano pepper into the blender here. Poblanos are mostly flavor, not fire.
- 6
Lower the skillet heat to medium-low. Pour your beautiful green sauce directly over the seared chicken. Let it bubble and simmer together until the sauce thickens slightly and the chicken is cooked through, about 5 minutes. (If it gets too thick, splash in tantito water or broth).
5 min
Tip: Scrape the bottom of the skillet so those savory, browned chicken bits mix right into the sauce.
- 7
Take it off the heat. Top the skillet with those pink, limey onions. You've got the creamy, smoky, rich poblano sauce and the crunchy, sharp onions cutting right through it. Serve this straight out of the pan with hot tortillas or rice. We are not suffering for dinner tonight, ándale!
2 min
Tip: Warm your corn tortillas directly on a comal or gas burner while the chicken rests for a minute.
Chef's Notes
Pantry Mode: If you don't have Mexican crema, sour cream works perfectly. Plain full-fat Greek yogurt is also great, just stir it in off the heat so it doesn't separate. This sauce is a weeknight riff on traditional Oaxacan green moles and pipianes, relying on toasted seeds for body and broiled veggies for depth without an hour of simmering.
María “Mari” Santiago
Oaxacan comfort, Brooklyn shortcuts, weeknight bright.
María “Mari” Santiago was born in Oaxaca, where her earliest kitchen memories are measured in scent: chiles toasting on a comal, cinnamon and chocolate blooming in mole, and the warm, nutty snap of a tlayuda folded in half for the walk home. She learned by watching—first her tías, then her abuela—picking up the small, practical rules that never made it into written recipes: how to tell when the garlic is *just* right, how to rescue a too-spicy salsa, and why you always taste the broth before you add the salt. Now in Brooklyn, Mari cooks the food she grew up on while raising two little kids and juggling real-life time limits. Her style is “real flavor, real life”: traditional Oaxacan and everyday Mexican dishes—moles, caldos, frijoles, enfrijoladas, salsas, and crispy tlayudas—made weeknight-friendly with smart shortcuts, brighter salsas, and more vegetables without losing the soul of the dish. She’s not precious about rules, she’s big on swaps, and she’s on a mission to prove that you can cook deeply flavorful Mexican food with what you can actually find at a normal grocery store (and still get dinner on the table before a meltdown). Mari’s recipes read like a friend texting you from the produce aisle: clear, funny, and unpretentious, with a side of abuela wisdom. If there’s a hard-to-find ingredient, she gives you a realistic alternative, tells you what will change (and what won’t), and keeps the focus where it belongs—on food that tastes like home, even when home is a small Brooklyn kitchen.