Chocolate and Chili Chicken Mole

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

Rich, slow-simmered chicken in a complex mole sauce featuring toasted spices, dark chocolate, and dried chilies, served with warm corn tortillas. This mexican ready in about 65 minutes pairs chicken thighs, tablespoons vegetable oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

Prep: 20 min Cook: 45 min Serves 4 Mexican cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 1/4 cup sesame seeds and 1/4 cup almonds in a dry skillet over medium heat for 3-4 minutes until golden, then set aside.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat, add 1 diced onion and 3 minced garlic cloves, and cook for 5 minutes until golden.
  3. Step 3: Add 2 dried ancho chilies and 2 dried guajillo chilies to the pot, cook for 1 minute until fragrant, then stir in 1/2 cup cocoa powder, 1/4 cup raisins, 1/4 cup chicken broth, 2 tablespoons tomato paste, and 1 teaspoon cumin. Simmer for 2 minutes.
  4. Step 4: Add 1.5 lbs chicken thighs, cover, and simmer on low for 30-35 minutes until chicken is tender. Remove chicken, blend sauce until smooth, return to pot, and simmer 5 minutes. Serve over 8 warmed corn tortillas.

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Frequently asked questions

How long does Chocolate and Chili Chicken Mole 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 Chocolate and Chili Chicken Mole?

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 Chocolate and Chili Chicken Mole?

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 Chocolate and Chili Chicken Mole 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 Chocolate and Chili Chicken Mole?

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.

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