Mole Negro Braised Chicken

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 recipe, ready in about 80 minutes, pairs chicken thighs, vegetable oil, and onion 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

• 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

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

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.