Braised Oaxacan Chicken with Mole Negro Sauce
Tender chicken thighs simmered in a rich, complex seven-mole negro sauce, showcasing traditional Oaxacan flavors. This mexican-inspired chicken 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
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Soak the toasted chiles in 2 cups hot water for 20 minutes until pliable, then drain and reserve the soaking liquid.
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 8: Adjust seasoning with additional salt if needed, then serve the chicken topped with mole negro sauce alongside rice or warm tortillas.
Frequently asked questions
How long does Braised Oaxacan Chicken with Mole Negro Sauce 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 Oaxacan Chicken with Mole Negro Sauce?
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 dried ancho chiles from drying out.
Can I substitute ingredients in Braised Oaxacan Chicken with 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 Oaxacan Chicken with 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 Oaxacan Chicken with 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.
