Mole-Braised Chicken with Roasted Corn and Avocado

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 ready in about 75 minutes pairs all-purpose flour, olive oil, finely diced large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

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

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.