Slow-Cooked Chicken Mole with Toasted Sesame Seeds

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A rich, slow-cooked chicken mole featuring a blend of dried chiles, chocolate, and warm spices, garnished with toasted sesame seeds for added crunch and flavor. This Mexican-inspired Cinco de Mayo recipe, ready in about 90 minutes, pairs chicken thighs, bone-in and skin-on, dried ancho chiles, dried guajillo 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 chicken thighs, bone-in and skin-on
• 3 pieces dried ancho chiles
• 3 pieces dried guajillo chiles
• 2 pieces dried pasilla chiles
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 medium tomato, chopped
• 2 tablespoons unsweetened cocoa powder
• 2 cups chicken broth
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons toasted sesame seeds
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Toast 3 dried ancho chiles, 3 dried guajillo chiles, and 2 dried pasilla chiles in a dry skillet over medium heat for 2 minutes until fragrant, taking care not to burn them. Remove stems and seeds, then soak chiles in 1 cup hot water for 15 minutes until softened.
2. Step 2: Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 4 chicken thighs, skin-side down, and sear for 4-5 minutes until the skin is golden and crisp. Turn and brown the other side for 3 minutes, then remove chicken and set aside.
3. Step 3: In the same pot, add 1 medium chopped onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Drain the soaked chiles and blend them with 2 chopped medium tomatoes, 2 tablespoons unsweetened cocoa powder, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, and 1 teaspoon dried oregano, adding 1 cup chicken broth to create a smooth sauce.
5. Step 5: Pour the mole sauce into the pot, stirring to combine with the onions and garlic. Return the seared chicken thighs to the pot and add the remaining 1 cup chicken broth. Bring to a simmer, then cover and reduce heat to low. Cook gently for 1 hour until the chicken is tender and the sauce thickens.
6. Step 6: Season with salt and black pepper to taste. Serve the chicken mole sprinkled with 2 tablespoons toasted sesame seeds for a nutty finish.