Ancho-Chocolate Chicken Mole

By , Test Kitchen Director · 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

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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.

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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