Mole Negro Braised Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Rich, complex chicken simmered in a traditional Oaxacan mole sauce featuring dark chiles, toasted nuts, and bittersweet chocolate. This mexican ready in about 80 minutes pairs chicken thighs, vegetable oil, 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

• 1.5 pounds chicken thighs
• 2 tablespoons vegetable oil
• 1 medium onion
• 4 cloves garlic
• 3 ancho chiles
• 2 guajillo chiles
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin seeds
• 1 tablespoon sesame seeds
• 1/4 cup almonds
• 1 tablespoon sesame oil
• 1 ounce semisweet chocolate
• 2 cups chicken broth
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1 lime
• 1/4 cup cilantro

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Pat 1.5 pounds chicken thighs dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Step 2: Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat. Add 1.5 pounds chicken thighs and sear for 3-4 minutes per side until golden brown, then transfer to a plate.
3. Step 3: In the same skillet, add the remaining 1 tablespoon vegetable oil. Add 1 medium chopped onion and sauté for 5 minutes until soft. Add 4 cloves minced garlic and cook for 1 minute until fragrant.
4. Step 4: In a blender, combine 3 stemmed and seeded ancho chiles, 2 stemmed and seeded guajillo chiles, 1 teaspoon dried oregano, 1/2 teaspoon cumin seeds, 1 tablespoon toasted sesame seeds, 1/4 cup toasted almonds, 1 tablespoon sesame oil, 1 ounce semisweet chocolate, 1 teaspoon sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon ground cloves. Add 1/2 cup chicken broth and blend until smooth.
5. Step 5: Pour the blended mixture into the skillet with the onions and garlic. Stir to combine, then add 1.5 cups chicken broth and 1 tablespoon lime juice. Return the chicken to the skillet, nestling it into the sauce.
6. Step 6: Bring to a gentle simmer, then cover and transfer to the oven. Braise for 45-50 minutes until the chicken is tender and the sauce has thickened.
7. Step 7: Remove from oven, discard bones (if using bone-in), and serve with rice or tortillas. Garnish with 1/4 cup chopped cilantro.