Mole-Simmered Chicken with Chocolate and Toasted Almonds

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

This rich, deeply flavored chicken dish simmers in a complex mole sauce made with roasted chilies, chocolate, and toasted almonds, offering a perfect balance of smoky, sweet, and savory notes. This mexican ready in about 65 minutes pairs Bone-in chicken thighs, Dried ancho chilies, Tomatillos 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.

Prep: 20 min Cook: 45 min Serves 4 Mexican cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 4 dried ancho chilies in a dry skillet over medium heat for 2-3 minutes per side until fragrant, then soak in hot water for 20 minutes.
  2. Step 2: In a blender, combine the soaked chilies, 6 halved tomatillos, 4 garlic cloves, 1/2 cup chopped onion, 1 cinnamon stick, 4 whole cloves, and 1 tsp black peppercorns; blend until smooth, adding 1/4 cup water if needed.
  3. Step 3: Heat 1 tbsp sesame oil in a large pot over medium heat; add the blended mixture and cook for 10 minutes, stirring frequently until thickened and oil separates.
  4. Step 4: Stir in 2 oz chopped unsweetened chocolate and 2 cups chicken broth, then add 1.5 lbs bone-in chicken thighs; bring to a gentle simmer and cover.
  5. Step 5: Simmer on low heat for 45 minutes, then remove chicken with tongs and set aside; skim excess fat from the sauce.
  6. Step 6: Stir in 1/4 cup toasted almonds and simmer for 5 minutes more, then return chicken to the pot to heat through.
  7. Step 7: Season with 1/2 tsp salt to taste and serve over rice.

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Frequently asked questions

How long does Mole-Simmered Chicken with Chocolate and Toasted Almonds take to make?

Total time is about 65 minutes (20 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-Simmered Chicken with Chocolate and 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-Simmered Chicken with Chocolate and 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-Simmered Chicken with Chocolate and 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-Simmered Chicken with Chocolate and Toasted Almonds?

Mexican mexican 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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