Braised Oaxacan Chicken with Mole Negro Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Tender chicken thighs simmered in a rich, complex seven-mole negro sauce, showcasing traditional Oaxacan flavors. This Mexican-inspired chicken recipe, ready in about 90 minutes, pairs bone-in, skin-on chicken thighs, dried ancho chiles, dried pasilla chiles 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.

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 3 dried ancho chiles
• 2 dried pasilla chiles
• 2 dried mulato chiles
• 1 dried chipotle chiles
• 2 oz Mexican chocolate
• 1 medium, chopped white onion
• 4, minced garlic cloves
• 2 tbsp toasted sesame seeds
• 1 small cinnamon stick
• 3 whole cloves
• 3 tbsp vegetable oil
• 3 cups chicken stock
• 1 1/2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toast 3 dried ancho chiles, 2 pasilla chiles, 2 mulato chiles, and 1 chipotle chile in a dry skillet over medium heat for 2-3 minutes until fragrant and slightly softened, turning frequently to avoid burning.
2. Step 2: Soak the toasted chiles in 2 cups hot water for 20 minutes until pliable, then drain and reserve the soaking liquid.
3. Step 3: Heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat. Season 6 bone-in, skin-on chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper, then brown them in batches for 4-5 minutes per side until golden brown. Remove and set aside.
4. Step 4: In the same pot, add 1 medium chopped white onion and 4 minced garlic cloves; sauté over medium heat for 5 minutes until translucent and fragrant.
5. Step 5: Add the soaked chiles, 2 oz Mexican chocolate, 2 tbsp toasted sesame seeds, 1 small cinnamon stick, and 3 whole cloves to a blender along with the sautéed onion and garlic mixture, plus 1 cup reserved chile soaking liquid; blend until smooth.
6. Step 6: Pour the blended mole sauce back into the pot and cook over medium heat for 8-10 minutes, stirring frequently until the sauce thickens and coats the back of a spoon.
7. Step 7: Return the browned chicken thighs to the pot and add 2 cups chicken stock. Bring to a simmer, cover, and cook for 35-40 minutes until the chicken is tender and the sauce has deepened in flavor.
8. Step 8: Adjust seasoning with additional salt if needed, then serve the chicken topped with mole negro sauce alongside rice or warm tortillas.