Simmered Mole Negro Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A rich, complex sauce with toasted chiles and chocolate, simmered with chicken thighs until tender and deeply flavorful. This mexican-inspired one pot ready in about 105 minutes pairs dried ancho chiles, dried mulato chiles, toasted sesame seeds 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

• 3 dried ancho chiles
• 2 dried mulato chiles
• 1/4 cup toasted sesame seeds
• 1/4 cup toasted almonds
• 1/2 cup, chopped white onion
• 2 garlic cloves
• 1/4 cup raisins
• 2 tbsp unsweetened chocolate
• 2 cups chicken broth
• 1.5 lbs, skin-on chicken thighs
• 2 tbsp lard
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Step 1: Cover dried chiles with boiling water in a bowl and soak for 15 minutes until softened, then drain and remove stems and seeds.
2. Step 2: Toast sesame seeds and almonds in a dry skillet over medium heat for 3-4 minutes until golden, stirring constantly, then transfer to a bowl.
3. Step 3: Heat lard in a medium saucepan over medium heat, add chopped onion and garlic, and cook for 5 minutes until translucent and fragrant.
4. Step 4: Add soaked chiles, raisins, and chocolate to the saucepan, then pour in chicken broth, cumin, and cinnamon; bring to a simmer and cook for 15 minutes.
5. Step 5: Transfer mixture to a blender, add toasted sesame seeds and almonds, and blend until smooth, adding water if needed to achieve a pourable consistency.
6. Step 6: Return mole to saucepan and simmer uncovered over low heat for 20 minutes, stirring occasionally until thickened and glossy.
7. Step 7: Season with salt to taste, then pat chicken thighs dry and sear skin-side down in a separate skillet for 6 minutes until golden.
8. Step 8: Add seared chicken to mole sauce, cover, and simmer for 25 minutes until chicken reaches 165°F (74°C) internally.