Authentic Mexican Mole Poblano with Chicken

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A velvety chocolate-mole sauce smothered over tender chicken, garnished with sesame seeds and fresh onions. This Mexican-inspired chicken recipe, ready in about 75 minutes, pairs chicken thighs, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Ingredients

• 1.5 lbs (24 oz) chicken thighs
• 1 large, diced onion
• 4 cloves, minced garlic
• 2 cups, crushed canned tomatoes
• 4, stemmed and seeded ancho chiles
• 1 cinnamon stick
• 2 tbsp cocoa powder
• 2 tbsp sesame seeds
• 3 tbsp olive oil
• 2 cups chicken broth

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a skillet over medium heat. Add 1.5 lbs chicken thighs and cook 5 minutes per side until golden brown. Remove and set aside.
2. Step 2: In the same skillet, sauté 1 diced onion and 4 minced garlic cloves for 5 minutes until softened. Add 2 cups crushed tomatoes and 4 stemmed/ancho chiles. Cook 10 minutes until tomatoes break down.
3. Step 3: Stir in 2 tbsp cocoa powder, 1 cinnamon stick, and 2 cups chicken broth. Simmer 30 minutes until the sauce thickens and the flavors meld.
4. Step 4: Return the chicken to the pot and simmer 15 minutes until fully cooked through. Garnish with 2 tbsp sesame seeds and thinly sliced green onions before serving.