Braised Chicken in Smoky Oaxacan Mole Negro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs slowly braised in a complex, smoky mole negro sauce with rich layers of spices and chocolate. This mexican-inspired chicken ready in about 90 minutes pairs bone-in chicken thighs, vegetable oil, dried ancho chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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: 30 min Cook: 60 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 3 dried ancho, 2 dried pasilla, and 2 dried mulato chilies in a dry skillet over medium heat for 2 minutes until fragrant, then soak them in 2 cups hot water for 20 minutes to soften.
  2. Step 2: While chilies soak, heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 6 bone-in chicken thighs skin side down; brown for 4 minutes until golden, then flip and brown the other side for 3 minutes. Remove chicken and set aside.
  3. Step 3: In the same pot, add 1 medium quartered white onion, 4 peeled garlic cloves, and 1 large chopped tomato. Sauté for 5 minutes until softened and aromatic.
  4. Step 4: Drain chilies, reserving 1 cup soaking liquid. Blend softened chilies, sautéed onion, garlic, tomato, 1 cinnamon stick, 4 whole cloves, 1 tsp black peppercorns, 1 oz unsweetened dark chocolate, 1 tsp white sugar, 2 tbsp toasted sesame seeds, and 1 cup reserved chili soaking liquid until smooth.
  5. Step 5: Pour mole sauce back into pot with 3 cups chicken broth and 1 1/2 tsp salt. Bring to a simmer over medium heat.
  6. Step 6: Return browned chicken thighs to the pot, cover, and reduce heat to low. Simmer gently for 45 minutes until chicken is tender and sauce thickens to coat the back of a spoon.
  7. Step 7: Adjust seasoning and serve chicken topped with mole sauce and garnished with extra toasted sesame seeds if desired.

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Frequently asked questions

How long does Braised Chicken in Smoky Oaxacan Mole Negro take to make?

Total time is about 90 minutes (30 min prep + 60 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 Braised Chicken in Smoky Oaxacan Mole Negro?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Braised Chicken in Smoky Oaxacan Mole Negro?

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 Smoky Oaxacan Mole Negro 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 Smoky Oaxacan Mole Negro?

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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