Braised Chicken in Oaxacan Mole Negro Sauce
Tender chicken thighs slowly braised in rich, velvety Oaxacan black mole sauce, featuring a complex blend of dried chiles, nuts, and spices. This mexican-inspired chicken ready in about 90 minutes blends bone-in chicken thighs, vegetable oil, dried pasilla chiles into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
- 6 pieces bone-in chicken thighs
- 3 tbsp vegetable oil
- 3 pieces dried pasilla chiles
- 3 pieces dried mulato chiles
- 2 pieces dried chipotle chiles
- 1 medium, quartered white onion
- 4 cloves garlic cloves
- 1/4 cup sliced almonds
- 1 oz, chopped unsweetened dark chocolate
- 1 stick cinnamon stick
- 1 tsp dried oregano
- 3 whole cloves
- 1 tsp black peppercorns
- 3 cups chicken broth
- 6, torn into pieces corn tortillas
- to taste salt
- for garnish fresh cilantro
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 6 bone-in chicken thighs skin side down and brown for 5-6 minutes until golden; flip and brown the other side for 4 minutes. Remove chicken and set aside.
- Step 2: Remove stems and seeds from 3 dried pasilla, 3 mulato, and 2 chipotle chiles. Toast the chiles in the same pot over medium heat for 2 minutes until fragrant but not burned.
- Step 3: Add 1 medium quartered white onion and 4 garlic cloves to the pot; sauté for 3 minutes until softened and aromatic.
- Step 4: Transfer toasted chiles, onion, and garlic to a blender with 1/4 cup sliced almonds, 1 oz chopped unsweetened dark chocolate, 1 cinnamon stick, 1 tsp dried oregano, 3 whole cloves, 1 tsp black peppercorns, and 6 torn corn tortillas. Add 1 cup chicken broth and blend until smooth.
- Step 5: Return the blended mole sauce to the pot, add remaining 2 cups chicken broth, and bring to a simmer over medium-low heat. Season with salt to taste.
- Step 6: Nestle the browned chicken thighs into the mole sauce, cover, and simmer gently for 45 minutes until chicken is tender and cooked through, stirring occasionally.
- Step 7: Serve chicken topped with mole sauce and garnish with fresh cilantro leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Braised Chicken in Oaxacan Mole Negro Sauce take to make?
Total time is about 90 minutes (30 min prep + 60 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Braised Chicken in Oaxacan Mole Negro Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Braised Chicken in Oaxacan Mole Negro Sauce?
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 Braised Chicken in Oaxacan Mole Negro Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Braised Chicken in Oaxacan Mole Negro Sauce?
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.
