Slow-Cooked Oaxacan Black Mole Chicken

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Tender chicken slow-cooked in a rich and complex Oaxacan black mole sauce, layered with spices, chocolate, and dried chiles. This Mexican-inspired chicken recipe, ready in about 105 minutes, pairs chicken thighs, dried pasilla chiles, dried mulato chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 2 lbs chicken thighs
• 3 pieces dried pasilla chiles
• 3 pieces dried mulato chiles
• 2 pieces dried ancho chiles
• 1 medium, quartered white onion
• 4 garlic cloves
• 1 oz unsweetened dark chocolate
• 2 tbsp toasted sesame seeds
• 1 cinnamon stick
• 3 whole cloves cloves
• 1 tsp cumin seeds
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1 tbsp brown sugar

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

Instructions

1. Step 1: Remove stems and seeds from 3 dried pasilla, 3 mulato, and 2 ancho chiles. Toast the chiles 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 of hot water; soak for 20 minutes until softened.
2. Step 2: In the same skillet, toast 1 tsp cumin seeds, 3 whole cloves, 1 cinnamon stick, and 2 tbsp toasted sesame seeds for 2 minutes until aromatic. Grind these spices finely using a spice grinder or mortar and pestle.
3. Step 3: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium quartered white onion and 4 garlic cloves, sautéing for 5 minutes until the onion is translucent and garlic fragrant.
4. Step 4: Drain the soaked chiles and puree them with the sautéed onion and garlic, the ground spices, 1 oz unsweetened dark chocolate, 1 tbsp brown sugar, and 1 1/2 tsp salt, adding 1 cup of chicken broth to create a smooth sauce.
5. Step 5: Pour the mole sauce into the pot and add 2 lbs of chicken thighs, coating them evenly. Add the remaining 2 cups of chicken broth, bring to a simmer, cover, and cook on low heat for 1 hour until the chicken is tender and the sauce thickens, stirring occasionally.
6. Step 6: Adjust seasoning with salt if needed, and serve the chicken with mole sauce over steamed rice or warm tortillas.