Mole-Sauced Chicken Thighs with Roasted Peppers

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

Chicken thighs simmered in a rich, chocolate-infused mole sauce with sweet roasted peppers for balanced depth. This mexican-inspired chicken ready in about 50 minutes pairs chicken thighs, chicken broth, roasted poblano peppers 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.

★ 4.0 (13 ratings) Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden brown, then flip and cook 3 more minutes. Transfer chicken to a plate.
  3. Step 3: Reduce heat to medium. Add 2 chopped roasted poblano peppers, 1 tbsp unsweetened cocoa powder, 1/2 tsp cumin, 1/4 tsp dried oregano, and 1/4 tsp smoked paprika to the skillet. Stir for 1 minute until fragrant. Pour in 1 cup chicken broth, scraping up browned bits, then return chicken to the skillet.
  4. Step 4: Bring to a gentle simmer, cover, and transfer to a preheated 375°F oven. Cook for 25 minutes until chicken reaches 165°F internally. Remove from oven and let rest 5 minutes before serving.

Frequently asked questions

How long does Mole-Sauced Chicken Thighs with Roasted Peppers take to make?

Total time is about 50 minutes (20 min prep + 30 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-Sauced Chicken Thighs with Roasted Peppers?

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-Sauced Chicken Thighs with Roasted Peppers?

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-Sauced Chicken Thighs with Roasted Peppers 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-Sauced Chicken Thighs with Roasted Peppers?

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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