Mole-Braised Chicken with Ancho Chiles and Toasted Almonds

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Tender chicken thighs slow-cooked in a rich, complex mole sauce featuring toasted almonds and smoky ancho chiles, served with a side of warm corn tortillas. This Mexican-inspired one-pot recipe, ready in about 90 minutes, pairs chicken thighs, ancho chiles, almonds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 2 pounds chicken thighs
• 6 dried ancho chiles
• 1/2 cup almonds
• 2 tablespoons sesame seeds
• 1 cinnamon stick
• 4 garlic cloves
• 1 medium onion
• 2 medium tomatoes
• 1 ounce semisweet chocolate
• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add 2 pounds bone-in, skin-on chicken thighs and sear for 5 minutes per side until golden brown, then remove and set aside.
2. Step 2: Toast 1/2 cup raw almonds and 2 tablespoons sesame seeds in the same pot for 3 minutes until fragrant, then transfer to a bowl.
3. Step 3: Stem and seed 6 dried ancho chiles, then soak in 2 cups hot water for 20 minutes. Drain and discard water, then blend soaked chiles with 4 garlic cloves, 1 medium chopped onion, 2 medium chopped tomatoes, 1 ounce semisweet chocolate, and 1 cinnamon stick until smooth.
4. Step 4: Return the blended chile mixture to the pot with 2 cups chicken broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for 15 minutes, then stir in the toasted almonds and sesame seeds.
5. Step 5: Add the seared chicken thighs back to the pot, cover, and simmer on low heat for 45 minutes until chicken is tender and sauce has thickened slightly.