Slow-Cooked Chicken Mole Negro with Toasted Chocolate

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A rich and smoky Oaxacan mole negro sauce slow-cooked with tender chicken, infused with toasted spices and dark chocolate for a deep, complex flavor. This mexican-inspired chicken ready in about 115 minutes pairs bone-in chicken thighs, dried pasilla chiles, dried mulato chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 bone-in chicken thighs
• 3 pieces dried pasilla chiles
• 3 pieces dried mulato chiles
• 2 pieces dried chipotle chiles
• 1 medium, quartered white onion
• 4 whole garlic cloves
• 1 (2-inch) cinnamon stick
• 4 whole cloves
• 1 tsp black peppercorns
• 2 tbsp toasted sesame seeds
• 1/4 cup toasted sliced almonds
• 2 small rolls, torn into chunks day-old bolillo bread
• 2 oz unsweetened dark chocolate
• 4 cups chicken broth
• 3 tbsp vegetable oil
• 1 1/2 tsp salt

Instructions

1. Step 1: Toast 3 dried pasilla chiles, 3 dried mulato chiles, and 2 dried chipotle chiles in a dry skillet over medium heat for 2-3 minutes until fragrant and slightly puffed, then remove seeds and stems and soak the chiles in 2 cups hot water for 20 minutes until softened.
2. Step 2: While chiles soak, heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium quartered white onion and 4 whole garlic cloves, cooking for 5 minutes until softened and lightly browned.
3. Step 3: Add 1 torn day-old bolillo bread (half the amount), 2 tbsp toasted sesame seeds, 1/4 cup toasted sliced almonds, 1 cinnamon stick, 4 whole cloves, and 1 tsp black peppercorns to the skillet; cook for 3 minutes, stirring frequently until the bread is golden and spices are aromatic.
4. Step 4: Drain softened chiles, reserving the soaking liquid, then transfer chiles and toasted ingredients to a blender. Add 4 cups chicken broth, 2 oz unsweetened dark chocolate, and 1 1/2 tsp salt; blend until completely smooth.
5. Step 5: Pour the mole sauce back into the skillet and simmer over low heat for 20 minutes, stirring occasionally until it thickens and coats the back of a spoon.
6. Step 6: Season 4 bone-in chicken thighs with a pinch of salt and brown them in a separate pan over medium-high heat for 4 minutes per side until golden.
7. Step 7: Transfer browned chicken thighs into the mole sauce, cover, and simmer gently for 45 minutes until chicken is tender and infused with the mole flavor.
8. Step 8: Serve hot with rice and garnish with the remaining toasted bolillo bread crumbs toasted briefly in a dry pan until crisp.