Mole Poblano Roasted Chicken Thighs with Corn Tortillas

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

Chicken thighs roasted with a deep, complex mole sauce, served with warm corn tortillas and fresh avocado for a traditional Mexican feast. This mexican-inspired chicken ready in about 70 minutes pairs chicken thighs, mole sauce, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

★ 4.3 (10 ratings) Prep: 20 min Cook: 50 min Serves 4 Mexican cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Rub 2 lbs chicken thighs with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp cumin, and 1/2 tsp oregano.
  2. Step 2: Arrange chicken in a roasting pan; roast for 35-40 minutes until golden and cooked through.
  3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 chopped onion and cook until soft (5 minutes), then add 4 minced garlic cloves and cook 1 minute.
  4. Step 4: Stir in 1.5 cups mole sauce and 1/2 cup chicken broth; simmer 5 minutes to blend flavors.
  5. Step 5: Pour mole sauce over roasted chicken; let rest 10 minutes. Serve with warm corn tortillas and sliced avocado.

Frequently asked questions

How long does Mole Poblano Roasted Chicken Thighs with Corn Tortillas take to make?

Total time is about 70 minutes (20 min prep + 50 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 Roasted Chicken Thighs with Corn Tortillas?

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 chicken thighs from drying out.

Can I substitute ingredients in Mole Poblano Roasted Chicken Thighs with Corn Tortillas?

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 Roasted Chicken Thighs with Corn Tortillas 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 Roasted Chicken Thighs with Corn Tortillas?

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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