Slow-Cooked Chicken Mole Poblano with Toasted Almonds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender chicken simmered in a rich, complex mole poblano sauce featuring toasted almonds and a hint of cinnamon. This mexican-inspired cinco de mayo ready in about 90 minutes pairs bone-in chicken thighs, large dried ancho chiles, large 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 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

• 6 pieces bone-in chicken thighs
• 3 large dried ancho chiles
• 2 large dried pasilla chiles
• 3 tbsp vegetable oil
• 1 medium, chopped white onion
• 4, minced garlic cloves
• 1 large, chopped tomato
• 1/4 cup toasted almonds
• 1 tbsp sesame seeds
• 1 cinnamon stick
• 1 oz, chopped dark chocolate
• 3 cups chicken broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Remove stems and seeds from 3 dried ancho chiles and 2 dried pasilla chiles. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Transfer to a bowl and cover with 2 cups hot water; soak for 20 minutes until softened.
2. Step 2: Heat 3 tbsp vegetable oil in a large heavy pot over medium heat. Add 1 medium chopped white onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Drain softened chiles, reserving soaking liquid. Add chiles, 1 large chopped tomato, 1/4 cup toasted almonds, 1 tbsp sesame seeds, 1 cinnamon stick, 1 tsp ground cumin, 1 tsp ground coriander, and 1 1/2 tsp salt to the pot. Cook for 3 minutes stirring occasionally.
4. Step 4: Transfer mixture to a blender and add 1 cup reserved chile soaking liquid and 1 oz chopped dark chocolate. Blend until smooth, adding more soaking liquid if needed to create a thick sauce.
5. Step 5: Season 6 bone-in chicken thighs with 1/2 tsp black pepper. Brown them in the same pot over medium-high heat for 3-4 minutes per side until golden.
6. Step 6: Pour the mole sauce over the browned chicken in the pot and add 3 cups chicken broth. Bring to a simmer, cover, and cook on low heat for 45 minutes until chicken is tender and sauce thickens, stirring occasionally.