Johnson's Slow-Cooked Mole Chicken

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

Tender chicken thighs bathed in a rich, smoky mole sauce with chocolate and spices. This mexican-inspired chicken ready in about 70 minutes pairs chicken thighs, chocolate, dried ancho chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 2, 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: 25 min Cook: 45 min Serves 2 Mexican cuisine 610 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 3 dried ancho chilies and 2 garlic cloves in a small bowl and cover with boiling water. Soak for 20 minutes, then drain.
  2. Step 2: In a blender, combine soaked chilies, 1 oz unsweetened chocolate, 1/4 cup almonds, 1 tbsp sesame seeds, 1 grated tomato, and 1/2 cinnamon stick. Blend until smooth, adding 1/4 cup water if needed.
  3. Step 3: Pat 1 lb chicken thighs dry and season with salt and pepper. Heat 1 tbsp oil in a heavy pot over medium heat, sear chicken skin-side down for 4 minutes until golden.
  4. Step 4: Pour blended mole mixture over chicken, add 1 cup chicken broth, and bring to a gentle simmer.
  5. Step 5: Cover and cook on low heat for 45 minutes until chicken is fork-tender and sauce has thickened.

Frequently asked questions

How long does Johnson's Slow-Cooked Mole Chicken take to make?

Total time is about 70 minutes (25 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 Johnson's Slow-Cooked 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 chicken thighs from drying out.

Can I substitute ingredients in Johnson's Slow-Cooked 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 Johnson's Slow-Cooked Mole Chicken for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Johnson's Slow-Cooked Mole Chicken?

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.

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