Seven-Mole Chicken Stew with Toasted Seeds

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A rich chicken stew inspired by Oaxaca’s famous seven moles, featuring a complex blend of chiles, spices, and toasted pumpkin seeds. This Mexican-inspired chicken recipe, ready in about 90 minutes, pairs chicken thighs, bone-in, dried ancho chiles, dried pasilla chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 4 pieces chicken thighs, bone-in
• 2 dried ancho chiles
• 2 dried pasilla chiles
• 3 dried guajillo chiles
• 1/4 cup toasted pumpkin seeds (pepitas)
• 1 medium white onion, chopped
• 4 garlic cloves, minced
• 1 cinnamon stick
• 3 whole cloves
• 1 oz dark chocolate (70% cacao), chopped
• 3 cups chicken broth
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Remove stems and seeds from 2 dried ancho, 2 pasilla, and 3 guajillo chiles, then soak them in 2 cups hot water for 20 minutes until softened.
2. Step 2: While chiles soak, heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium chopped white onion and 4 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
3. Step 3: Drain the softened chiles and blend them with 1/4 cup toasted pumpkin seeds, 1 cinnamon stick, 3 whole cloves, and 1 oz chopped dark chocolate, adding 1 cup chicken broth to form a smooth sauce.
4. Step 4: Season 4 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown them in the pot with onions for 6-8 minutes per side until golden.
5. Step 5: Pour the mole sauce over the browned chicken thighs, add remaining 2 cups chicken broth, bring to a simmer, cover, and cook for 45 minutes until chicken is tender and sauce thickens.