Slow-Cooked Chicken Mole Negro with Toasted Pumpkin Seeds
A rich and complex Oaxacan mole negro sauce slow-simmered with tender chicken, garnished with crunchy toasted pumpkin seeds. This mexican-inspired chicken ready in about 90 minutes pairs chicken thighs, bone-in and skin-on, dried pasilla chilies, dried mulato chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 and skin-on
- 3 dried pasilla chilies
- 3 dried mulato chilies
- 2 dried chipotle chilies
- 1 small white onion, chopped
- 4 garlic cloves
- 2 medium tomato, chopped
- 1 small tortilla, torn
- 1/2 plantain, ripe, sliced
- 1 oz unsweetened dark chocolate
- 1/4 cup toasted pumpkin seeds
- 3 tbsp vegetable oil
- 3 cups chicken broth
- 1/2 tsp ground cinnamon
- 1/4 tsp cloves, ground
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Remove stems and seeds from 3 dried pasilla, 3 mulato, and 2 chipotle chilies. Toast the chilies in a dry skillet over medium heat for 2 minutes until fragrant, then soak them in 1 cup hot water for 20 minutes to soften.
- Step 2: In the same skillet, heat 3 tablespoons vegetable oil over medium heat. Add 1 small chopped white onion and 4 garlic cloves, cooking for 4-5 minutes until softened and fragrant.
- Step 3: Add 2 chopped medium tomatoes, 1 small torn tortilla, and 1/2 sliced ripe plantain to the skillet. Cook for another 6 minutes until the tomato breaks down and the plantain softens.
- Step 4: Transfer the softened chilies with their soaking liquid, cooked vegetables, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1 ounce unsweetened dark chocolate into a blender. Blend until smooth to create the mole negro sauce.
- Step 5: Season 4 bone-in, skin-on chicken thighs with salt and black pepper. In a large pot, heat 1 tablespoon oil over medium-high heat and brown the chicken for 4 minutes per side until golden.
- Step 6: Pour the mole sauce over the chicken, add 3 cups chicken broth, bring to a simmer, cover, and cook on low heat for 45 minutes until the chicken is tender and infused with the sauce.
- Step 7: Serve the chicken topped with 1/4 cup toasted pumpkin seeds for a crunchy contrast.
Frequently asked questions
How long does Slow-Cooked Chicken Mole Negro with Toasted Pumpkin Seeds take to make?
Total time is about 90 minutes (30 min prep + 60 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 Slow-Cooked Chicken Mole Negro with Toasted Pumpkin Seeds?
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 dried pasilla chilies from drying out.
Can I substitute ingredients in Slow-Cooked Chicken Mole Negro with Toasted Pumpkin Seeds?
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 Slow-Cooked Chicken Mole Negro with Toasted Pumpkin Seeds 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 Slow-Cooked Chicken Mole Negro with Toasted Pumpkin Seeds?
Mexican chicken 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.
