Mole Poblano Braised Chicken Thighs with Toasted Almonds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs braised in a rich, smoky mole poblano sauce, finished with crunchy toasted almonds for texture contrast. This mexican-inspired chicken ready in about 60 minutes pairs bone-in chicken thighs, mole poblano sauce, chicken broth 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.

Prep: 15 min Cook: 45 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large deep skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown skin side down for 5-6 minutes until golden.
  2. Step 2: Flip the thighs and cook an additional 3 minutes. Remove chicken from skillet and set aside.
  3. Step 3: In the same skillet, add 1 medium diced onion and 3 minced garlic cloves. Sauté for 3-4 minutes until translucent and fragrant.
  4. Step 4: Stir in 2 cups mole poblano sauce and 1 cup chicken broth, scraping up browned bits from the pan.
  5. Step 5: Return chicken thighs to the skillet, skin side up, cover and reduce heat to low. Simmer gently for 30 minutes until chicken is cooked through and tender.
  6. Step 6: Remove the lid and continue to simmer for 5 minutes to thicken the sauce.
  7. Step 7: Serve chicken thighs topped with 1/3 cup toasted sliced almonds and sprinkle with 1/4 cup chopped fresh cilantro.

Frequently asked questions

How long does Mole Poblano Braised Chicken Thighs with Toasted Almonds take to make?

Total time is about 60 minutes (15 min prep + 45 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 Poblano Braised Chicken Thighs with 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Mole Poblano Braised Chicken Thighs with 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 Poblano Braised Chicken Thighs with 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 Poblano Braised Chicken Thighs with Toasted Almonds?

Mexican chicken 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.

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