Ancho-Chocolate Chicken Mole

By · Reviewed by AislePrompt Editorial · ·

A rich, complex mole sauce simmered with chicken, featuring the smoky depth of ancho chiles and bittersweet chocolate. This mexican-inspired chicken ready in about 50 minutes pairs boneless, skinless chicken thighs, olive oil, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a skillet over medium-high heat. Season 1.5 lbs boneless, skinless chicken thighs with salt and cook for 5 minutes per side until golden brown. Remove and set aside.
  2. Step 2: In the same skillet, add 1 onion chopped and 3 garlic cloves minced, sautéing for 3 minutes until softened.
  3. Step 3: Add 2 dried ancho chiles stemmed and seeded, 2 oz chopped dark chocolate, 1/2 cup unsalted almonds, and 1/4 cup sesame seeds. Cook for 2 minutes, stirring constantly.
  4. Step 4: Pour in 1 cup chicken broth and 1 tsp cumin, then blend until smooth using an immersion blender.
  5. Step 5: Return the chicken to the skillet, reduce heat to low, and simmer for 20 minutes, stirring occasionally, until sauce thickens and chicken is cooked through.

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Frequently asked questions

How long does Ancho-Chocolate Chicken Mole take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ancho-Chocolate Chicken Mole?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Ancho-Chocolate Chicken Mole?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ancho-Chocolate Chicken Mole for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ancho-Chocolate Chicken Mole?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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