Mole-Braised Chicken with Ancho Chiles and Toasted Almonds
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 ready in about 90 minutes pairs pounds chicken thighs, dried 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mole-Braised Chicken with Ancho Chiles and Toasted Almonds take to make?
Total time is about 90 minutes (25 min prep + 65 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 Mole-Braised Chicken with Ancho Chiles and Toasted Almonds?
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 pounds chicken thighs from drying out.
Can I substitute ingredients in Mole-Braised Chicken with Ancho Chiles and Toasted Almonds?
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 Mole-Braised Chicken with Ancho Chiles and Toasted Almonds 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 Mole-Braised Chicken with Ancho Chiles and Toasted Almonds?
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.
What others are saying
- ★★★☆☆
The mole was good, but the chicken turned out a bit dry. I think I overcooked it.
