Braised Mole Chicken with Charred Corn and Black Beans
Juicy chicken thighs simmered in a deep, smoky mole sauce, paired with sweet charred corn and earthy black beans for a vibrant, balanced meal. This mexican ready in about 65 minutes pairs chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons vegetable oil
- 1 large, chopped onion
- 3 cloves, minced garlic
- 1/4 cup roasted pumpkin seeds
- 2 tablespoons ancho chile powder
- 1 tablespoon cocoa powder
- 1/4 cup raisins
- 1 cup chicken broth
- 1 cup, cooked and drained black beans
- 1 cup, fresh corn kernels
- 1, juiced lime
- 1 teaspoon ground cumin
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 4 chicken thighs dry and season with salt and pepper. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add chicken skin-side down and cook for 8-10 minutes until golden brown, then flip and cook 5 minutes more. Transfer to a plate.
- Step 2: In the same skillet, add 1 large chopped onion and cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1/4 cup roasted pumpkin seeds, 2 tablespoons ancho chile powder, and 1 tablespoon cocoa powder; cook for 1 minute to toast spices.
- Step 3: Add 1/4 cup raisins, 1 cup chicken broth, 1 teaspoon ground cumin, and 1 cup cooked black beans to the skillet. Simmer for 5 minutes. Return chicken to skillet, skin-side up, cover, and reduce heat to low. Simmer for 30 minutes until chicken is cooked through.
- Step 4: Char 1 cup fresh corn kernels in a dry skillet over medium-high heat for 5 minutes, stirring occasionally, until slightly browned. Stir charred corn into the sauce and cook for 5 more minutes. Squeeze juice from 1 lime over the dish and adjust seasoning with salt and pepper.
Frequently asked questions
How long does Braised Mole Chicken with Charred Corn and Black Beans take to make?
Total time is about 65 minutes (20 min prep + 45 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 Mole Chicken with Charred Corn and Black Beans?
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 chicken thighs from drying out.
Can I substitute ingredients in Braised Mole Chicken with Charred Corn and Black Beans?
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 Mole Chicken with Charred Corn and Black Beans 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 Mole Chicken with Charred Corn and Black Beans?
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.
