Mole-Simmered Chicken with Roasted Tomatillos

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

Tender chicken thighs bathed in a complex mole sauce featuring roasted tomatillos and toasted almonds for depth. This mexican-inspired latin american ready in about 60 minutes pairs chicken thighs, vegetable oil, almonds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 30 min Cook: 30 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 4 bone-in, skin-on chicken thighs and cook until golden brown, about 5 minutes per side.
  2. Step 2: Remove chicken and set aside. Add 1/4 cup sliced almonds to the skillet and toast for 2 minutes until golden.
  3. Step 3: Add 2 chopped tomatillos, 1/4 cup dried ancho chiles, 1/4 cup raisins, 1/4 cup sesame seeds, and 1/4 cup chopped unsweetened chocolate to the skillet. Cook for 3 minutes until tomatillos soften.
  4. Step 4: Transfer mixture to a blender. Add 1/4 cup chicken broth, 1/4 cup ground almonds, 1/2 tsp cumin, 1/2 tsp oregano, and salt to taste. Blend until smooth.
  5. Step 5: Return sauce to skillet, add chicken thighs, and simmer covered for 25 minutes until chicken is tender and sauce thickens.

Frequently asked questions

How long does Mole-Simmered Chicken with Roasted Tomatillos take to make?

Total time is about 60 minutes (30 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-Simmered Chicken with Roasted Tomatillos?

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-Simmered Chicken with Roasted Tomatillos?

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 Roasted Tomatillos 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 Roasted Tomatillos?

Mexican latin american 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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