Slow-Cooked Mole Negro Chicken with Toasted Sesame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chicken simmered in a rich, complex Oaxacan mole negro sauce with notes of toasted spices and sesame seeds. This mexican-inspired chicken ready in about 100 minutes pairs bone-in chicken thighs, dried ancho chiles, dried pasilla chiles 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.

Prep: 25 min Cook: 75 min Serves 4 Mexican cuisine 520 cal/serving
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Ingredients

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 2 minutes until fragrant but not burnt.
  2. Step 2: Place toasted chiles, 1 medium quartered white onion, 4 peeled garlic cloves, 1 cinnamon stick, and 4 whole cloves into a pot with 3 cups of chicken broth. Bring to a simmer and cook for 20 minutes to soften chiles.
  3. Step 3: Transfer the chile broth mixture to a blender and add 1 ounce of chopped unsweetened chocolate and 2 tablespoons of toasted sesame seeds. Blend until smooth.
  4. Step 4: Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium-high heat. Season 6 bone-in chicken thighs with 1 teaspoon salt and 1/2 teaspoon ground black pepper and brown them in the oil for 4 minutes per side until golden.
  5. Step 5: Pour the mole sauce over the browned chicken in the pot. Reduce heat to low, cover, and simmer gently for 45 minutes until the chicken is tender and the sauce thickens.
  6. Step 6: Taste and adjust seasoning if needed. Serve hot with rice or tortillas to soak up the rich mole negro sauce.

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Frequently asked questions

How long does Slow-Cooked Mole Negro Chicken with Toasted Sesame take to make?

Total time is about 100 minutes (25 min prep + 75 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 Mole Negro Chicken with Toasted Sesame?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Cooked Mole Negro Chicken with Toasted Sesame?

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 Mole Negro Chicken with Toasted Sesame 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 Mole Negro Chicken with Toasted Sesame?

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.

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