Mexican Mole Verde with Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A smoky, rich mole sauce made with tomatillos, chili, and spices, simmered with tender chicken. This mexican-inspired quick meals ready in about 30 minutes pairs chicken thighs, tomatillos, green chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 3.9 (14 ratings) Prep: 30 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 diced onion and 3 minced garlic cloves. Sauté for 5 minutes until softened.
  2. Step 2: Add 12 halved tomatillos, 4 quartered green chiles, 1 tbsp cumin, 1 tbsp ground coriander, and 1 tbsp chili powder. Cook for 10 minutes until the tomatillos are tender and the mixture is fragrant.
  3. Step 3: Stir in 1 tsp oregano, 2 tbsp lime juice, and 1 cup coconut milk. Simmer for 15 minutes until the sauce thickens.
  4. Step 4: Add 1.5 lbs chicken thighs and 1 tsp salt. Cook for 25-30 minutes until chicken is fully cooked and tender. Serve with warm tortillas and a side of rice.

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Frequently asked questions

How long does Mexican Mole Verde with Chicken take to make?

Total time is about 30 minutes (30 min prep + 0 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 Mexican Mole Verde with 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 Mexican Mole Verde with 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 Mexican Mole Verde with Chicken 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 Mexican Mole Verde with Chicken?

Mexican quick meals 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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