Real Mexican Mole Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A rich, complex mole sauce made with toasted chilies, chocolate, and spices, slow-cooked to perfection and served over tender chicken. This mexican-inspired chicken ready in about 90 minutes pairs chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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.

Ingredients

• 1.5 lbs, boneless and skinless chicken thighs
• 2 tbsp vegetable oil
• 1 large, chopped onion
• 4 cloves, minced garlic
• 1/4 cup sesame seeds
• 1/4 cup almonds
• 2, stemmed and seeded dried ancho chilies
• 1, stemmed and seeded dried guajillo chilies
• 1/4 cup raisins
• 2 oz, chopped bittersweet chocolate
• 2 cups chicken broth
• 1 tsp cumin
• 1/2 tsp dried oregano
• to taste salt
• 1 tbsp mixed with 2 tbsp water cornstarch

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1.5 lbs chicken thighs and cook for 5 minutes per side until golden brown; remove and set aside.
2. Step 2: Add 1 chopped onion to pot and cook for 5 minutes until soft and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: In a dry skillet, toast 1/4 cup sesame seeds and 1/4 cup almonds over medium heat for 2-3 minutes until golden; let cool, then grind to a coarse powder.
4. Step 4: Toast 2 dried ancho chilies and 1 dried guajillo chili in dry skillet for 1 minute per side until fragrant. Remove stems/seeds, soak in hot water for 10 minutes, then drain.
5. Step 5: Combine soaked chilies, 1/4 cup raisins, 1/4 cup almonds, 1/4 cup sesame seeds, and 2 oz chopped bittersweet chocolate in blender. Add 2 cups chicken broth, 1 tsp cumin, and 1/2 tsp dried oregano. Blend until smooth, adding more broth if needed.
6. Step 6: Pour blended mixture into pot with onions/garlic. Add browned chicken and bring to gentle simmer. Cover and cook on low for 45 minutes until chicken is tender.
7. Step 7: Stir in cornstarch slurry and cook for 2 more minutes until sauce coats spoon. Season with salt to taste. Serve with rice and warm tortillas.