Garcia's Slow-Simmered Mole Chicken

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

Tender chicken thighs bathed in a rich, complex mole sauce with roasted chilies and a hint of chocolate. This mexican-inspired one pot ready in about 60 minutes pairs bone-in chicken thighs, mole sauce, roasted tomatillos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.5 (14 ratings) Prep: 20 min Cook: 40 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs bone-in chicken thighs dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then add chicken thighs skin-side down; sear for 4-5 minutes until golden brown and crispy.
  3. Step 3: Add 3 minced garlic cloves and 1 tsp ground cumin to the pot, stirring for 1 minute until fragrant but not browned.
  4. Step 4: Pour in 1 cup mole sauce and 1/2 cup chicken broth, then stir in 1/2 cup roasted tomatillos and 2 oz unsweetened chocolate until melted and fully incorporated.
  5. Step 5: Reduce heat to low, cover, and simmer for 35-40 minutes until chicken reaches 165°F and sauce thickens to coat the back of a spoon.

Frequently asked questions

How long does Garcia's Slow-Simmered Mole Chicken take to make?

Total time is about 60 minutes (20 min prep + 40 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's Slow-Simmered Mole Chicken?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Garcia's Slow-Simmered Mole Chicken?

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's Slow-Simmered Mole Chicken 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's Slow-Simmered Mole Chicken?

Mexican one pot 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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