Best Chicken Mole with Toasted Almonds
A rich, complex mole sauce with tender chicken, toasted almonds, and dark chocolate, embodying the 'best' of Mexican cuisine with balanced depth and warmth. This mexican-inspired chicken ready in about 70 minutes pairs boneless chicken thighs, dried ancho chiles, dark chocolate for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 12 oz boneless chicken thighs
- 4 dried ancho chiles
- 1 oz dark chocolate
- 1/4 cup toasted almonds
- 2 tbsp sesame seeds
- 1 cup chicken broth
- 1 cinnamon stick
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1/2 cup finely diced white onion
- 3 garlic cloves
- 1 clove
- 1/2 tsp salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup finely diced white onion and 3 minced garlic cloves, sautéing for 3 minutes until soft and fragrant.
- Step 2: Add 4 dried ancho chiles (seeded and stemmed), 1 oz dark chocolate, 1/4 cup toasted almonds, and 2 tbsp sesame seeds to the skillet, stirring constantly for 2 minutes until the chocolate melts and the mixture becomes paste-like.
- Step 3: Pour in 1 cup chicken broth, 1 cinnamon stick, 1 tsp ground cumin, and 1/2 tsp salt, then bring to a gentle simmer. Reduce heat to low and cook for 15 minutes, stirring occasionally until thickened.
- Step 4: Place 12 oz boneless chicken thighs in a baking dish, pour the mole sauce over them, and bake at 375°F for 25 minutes until chicken is cooked through and tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best Chicken Mole with Toasted Almonds take to make?
Total time is about 70 minutes (30 min prep + 40 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 Best Chicken Mole with Toasted Almonds?
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 boneless chicken thighs from drying out.
Can I substitute ingredients in Best Chicken Mole with Toasted Almonds?
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 Best Chicken Mole with Toasted Almonds 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 Best Chicken Mole with Toasted Almonds?
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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
