Mole-Braised Chicken with Roasted Corn and Avocado

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender chicken thighs simmered in a rich mole sauce with caramelized corn and fresh avocado, capturing the vibrant flavors of Mexican cuisine. This Mexican recipe, ready in about 75 minutes, pairs bone-in skin-on chicken thighs, all-purpose flour, and olive oil for a weeknight-friendly dinner. Each serving lands at about 650 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 "Build a week of meals around this recipe" 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

• 4 (about 2 lbs) bone-in skin-on chicken thighs
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 1 large onion, finely diced
• 6 garlic cloves, minced
• 2 dried ancho chiles, stemmed and seeded
• 1 dried mulato chile, stemmed and seeded
• 1/4 cup sesame seeds
• 2 tbsp raisins
• 1/2 cup roasted peanuts
• 1/4 cup unsweetened chocolate, chopped
• 1/2 cup chicken stock
• 1/2 cup (from 2 ears corn kernels, roasted)
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped

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

Instructions

1. Step 1: In a blender, combine 2 dried ancho chiles, 1 dried mulato chile, 1/4 cup sesame seeds, 2 tbsp raisins, 1/2 cup roasted peanuts, and 1/4 cup chopped unsweetened chocolate. Add 1/2 cup hot water and blend until completely smooth, scraping down the sides with a rubber spatula.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 bone-in, skin-on chicken thighs with salt and pepper, then dredge in 1/2 cup all-purpose flour until fully coated.
3. Step 3: Add the chicken to the pot and cook for 4-5 minutes per side until golden brown and crispy, then remove and set aside.
4. Step 4: Add 1/2 finely diced onion and 3 minced garlic cloves to the pot and sauté for 3 minutes until softened and fragrant, stirring constantly to prevent burning.
5. Step 5: Stir in the blended mole sauce and 1/2 cup chicken stock, scraping the bottom of the pot to incorporate any browned bits. Return the chicken to the pot, cover, and simmer on low heat for 45 minutes.
6. Step 6: While the chicken simmers, roast 1/2 cup corn kernels in a dry skillet over medium heat for 5 minutes until lightly browned and caramelized.
7. Step 7: After 45 minutes, remove the chicken and set aside. Stir the roasted corn into the sauce and simmer uncovered for 10 minutes until flavors meld.
8. Step 8: Serve the chicken with the sauce spooned over top, garnished with 1/2 diced avocado and 1/4 cup chopped cilantro.