Slow-Cooked Chicken Mole with Oaxacan Chocolate
A rich, slow-simmered chicken mole featuring the deep flavors of Oaxacan chocolate and traditional spices, perfect for a comforting meal. This mexican-inspired chicken ready in about 150 minutes pairs chicken thighs, bone-in and skin-on, Oaxacan chocolate, dried ancho 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
- 2 oz Oaxacan chocolate
- 3 dried ancho chilies
- 2 dried pasilla chilies
- 2 dried guajillo chilies
- 1/2 cup white onion, chopped
- 4 cloves garlic cloves, minced
- 1 medium tomato, chopped
- 2 tbsp toasted sesame seeds
- 1 cinnamon stick
- 3 whole cloves
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp brown sugar
- 1/4 cup raisins
Instructions
- Step 1: Toast 3 dried ancho chilies, 2 dried pasilla chilies, and 2 dried guajillo chilies in a dry skillet over medium heat for 2-3 minutes until fragrant and slightly puffed; then remove stems and seeds and soak in 1 cup hot water for 20 minutes until softened.
- Step 2: While chilies soak, heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 1/2 cup chopped white onion and 4 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
- Step 3: Add 1 medium chopped tomato, 2 tbsp toasted sesame seeds, 1 cinnamon stick, and 3 whole cloves to the pot; cook, stirring often, for 5 minutes until tomato breaks down and spices release aroma.
- Step 4: Transfer softened chilies with their soaking liquid to a blender along with the sautéed onion, garlic, tomato, sesame seeds, cinnamon, cloves, 2 oz Oaxacan chocolate, 1 tbsp brown sugar, 1/4 cup raisins, 1 tsp salt, and 1/2 tsp black pepper; blend until smooth.
- Step 5: Pour the mole sauce back into the pot, add 4 chicken thighs, and 3 cups vegetable broth; bring to a simmer over medium heat, then reduce heat to low, cover, and cook gently for 1.5 to 2 hours until the chicken is tender and sauce thickens, stirring occasionally.
- Step 6: Remove chicken, shred the meat, and return to the sauce; stir well and serve mole hot with rice or tortillas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Chicken Mole with Oaxacan Chocolate take to make?
Total time is about 150 minutes (30 min prep + 120 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 with Oaxacan Chocolate?
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 oaxacan chocolate from drying out.
Can I substitute ingredients in Slow-Cooked Chicken Mole with Oaxacan Chocolate?
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 with Oaxacan Chocolate 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 with Oaxacan Chocolate?
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.
