Garcia-Style Mole Chicken with Chocolate

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

Tender chicken thighs simmered in a complex mole sauce with chocolate and spices. This mexican-inspired sheet pan ready in about 65 minutes pairs chicken thighs, ground cumin, dried ancho chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

★ 4.2 (11 ratings) Prep: 20 min Cook: 45 min Serves 4 Mexican cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 lbs chicken thighs dry with paper towels; season both sides with 1 tsp ground cumin and 1/2 tsp salt.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat; sear chicken thighs for 4-5 minutes per side until golden brown, then remove and set aside.
  3. Step 3: Toast 4 dried ancho chiles in a dry skillet for 30 seconds per side until fragrant, then soak in hot water for 10 minutes.
  4. Step 4: Blend soaked chiles, 1/4 cup almonds, 1 tbsp sesame seeds, 1 tbsp cocoa powder, 1 cinnamon stick, and 1 cup chicken broth until smooth.
  5. Step 5: Pour the sauce into the skillet with the chicken; bring to a simmer, cover, and cook for 25 minutes until chicken is tender and internal temperature reaches 165°F.
  6. Step 6: Remove chicken and simmer sauce uncovered for 10 minutes until thickened, then return chicken to sauce and cook for 5 more minutes.

Frequently asked questions

How long does Garcia-Style Mole Chicken with Chocolate 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 Garcia-Style Mole Chicken with 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 chicken thighs from drying out.

Can I substitute ingredients in Garcia-Style Mole Chicken with 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 Garcia-Style Mole Chicken with 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 Garcia-Style Mole Chicken with Chocolate?

Mexican sheet pan 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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