Braised Chicken Mole with Ancho Chili and Chocolate
A rich, complex mole where toasty ancho chilies and dark chocolate meld with chicken in a slow-simmered sauce, offering deep earthy notes balanced by subtle sweetness. This mexican-inspired mexican ready in about 60 minutes pairs cut into 1-inch pieces chicken breasts, vegetable oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 lb, cut into 1-inch pieces chicken breasts
- 2 tbsp vegetable oil
- 1 large, finely chopped onion
- 4 cloves, minced garlic
- 2, stems and seeds removed dried ancho chilies
- 2 oz, chopped dark chocolate
- 1 cup chicken broth
- 1/4 cup sesame seeds
- 1/4 cup, chopped almonds
- 1/2 tsp ground cumin
- to taste salt
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 lb chicken pieces and cook for 5 minutes until golden brown on all sides, then set aside.
- Step 2: Add 1 chopped onion to the skillet and cook for 5 minutes until soft and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 2 dried ancho chilies to the skillet and toast for 1 minute, then stir in 2 oz chopped dark chocolate until melted and fully incorporated.
- Step 4: Pour in 1 cup chicken broth and 1/2 tsp ground cumin, then bring to a simmer. Return chicken to the skillet, cover, and simmer for 20 minutes until chicken is tender.
- Step 5: Stir in 1/4 cup sesame seeds and 1/4 cup chopped almonds, cooking for 2 more minutes. Season with salt to taste before serving.
Frequently asked questions
How long does Braised Chicken Mole with Ancho Chili and Chocolate take to make?
Total time is about 60 minutes (20 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 Braised Chicken Mole with Ancho Chili and Chocolate?
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 vegetable oil from drying out.
Can I substitute ingredients in Braised Chicken Mole with Ancho Chili and Chocolate?
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 Mole with Ancho Chili and Chocolate 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 Braised Chicken Mole with Ancho Chili and Chocolate?
Mexican mexican 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
- ★★★★★
Loved the rich chocolate flavor, made it for my parents and they raved.
- ★★★★★
Best mole I've ever made, the ancho chili was spot on.
- ★★★★★
Perfect for a date night, everyone loved it!
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