Slow-Cooked Chicken Mole with Toasted Oaxacan Chocolate

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A rich, complex mole sauce featuring toasted Oaxacan chocolate envelops tender slow-cooked chicken, reflecting the deep flavors of Oaxaca’s signature dish. This Mexican-inspired pork recipe, ready in about 80 minutes, pairs bone-in chicken thighs, Oaxacan chocolate, dried ancho chilies 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
• 2 oz Oaxacan chocolate
• 3 pieces dried ancho chilies
• 3 pieces dried pasilla chilies
• 4 pieces dried guajillo chilies
• 1 medium, quartered white onion
• 4 whole garlic cloves
• 2 tbsp toasted sesame seeds
• 1 small (2 inches) cinnamon stick
• 4 whole cloves
• 1 tsp dried oregano
• 2 medium, diced tomato
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Toast 3 dried ancho chilies, 3 dried pasilla chilies, and 4 dried guajillo chilies in a dry skillet over medium heat for 2-3 minutes until aromatic and slightly darkened, then remove stems and seeds.
2. Step 2: Place the toasted chilies, 1 medium quartered white onion, 4 whole garlic cloves, 2 tbsp toasted sesame seeds, 1 small cinnamon stick, 4 whole cloves, and 1 tsp dried oregano into a blender with 2 diced medium tomatoes and 3 cups chicken broth. Blend until smooth and set aside.
3. Step 3: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Season 6 bone-in chicken thighs with 2 tsp salt and 1 tsp black pepper, then brown them in the hot oil for 4-5 minutes per side until golden and crisp at the edges. Remove chicken and set aside.
4. Step 4: Pour the blended chili and tomato sauce into the pot and simmer over medium-low heat for 10 minutes until thickened and fragrant.
5. Step 5: Add 2 oz chopped Oaxacan chocolate to the sauce and stir until fully melted and incorporated, thickening the mole.
6. Step 6: Return the browned chicken thighs to the pot, cover, and simmer on low heat for 45 minutes until the chicken is tender and the sauce coats the meat richly.