Slow-Cooked Oaxacan Mole Negro with Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A rich and complex traditional Oaxacan mole negro sauce slowly simmered with tender chicken pieces, bursting with deep, smoky, and slightly sweet flavors. This Mexican-inspired chicken recipe, ready in about 120 minutes, pairs chicken thighs, bone-in and skin-on, dried ancho chilies, dried pasilla chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 chicken thighs, bone-in and skin-on
• 4 dried ancho chilies
• 3 dried pasilla chilies
• 3 dried mulato chilies
• 2 dried chipotle chilies
• 1 medium, quartered white onion
• 6 whole garlic cloves
• 3 medium ripe tomatoes
• 3 tbsp toasted sesame seeds
• 1 (2-inch piece) cinnamon stick
• 4 whole cloves
• 1 tsp black peppercorns
• 50 g, chopped unsweetened Mexican chocolate
• 4 tbsp vegetable oil
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1 tbsp brown sugar

Instructions

1. Step 1: Toast 4 dried ancho, 3 pasilla, 3 mulato, and 2 chipotle chilies in a dry skillet over medium heat for 2 minutes until fragrant, turning frequently to avoid burning, then soak them in hot water for 20 minutes until softened.
2. Step 2: In the same skillet, toast 3 tbsp sesame seeds, 1 cinnamon stick, 4 cloves, and 1 tsp black peppercorns over medium heat for 3 minutes until aromatic; grind these spices finely using a spice grinder or mortar and pestle.
3. Step 3: Char 1 medium white onion quartered, 6 whole garlic cloves, and 3 medium ripe tomatoes on a grill pan over medium-high heat for 7 minutes, turning occasionally until blackened spots appear and vegetables are softened.
4. Step 4: In a blender, combine softened chilies (drained), charred onion, garlic, tomatoes, ground toasted spices, and 50 g chopped unsweetened Mexican chocolate. Blend until smooth, adding 1 cup chicken broth gradually to thin the sauce.
5. Step 5: Heat 4 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Pour in the blended sauce and cook, stirring continuously for 10 minutes until thickened and fragrant.
6. Step 6: Add 6 chicken thighs, 2 cups chicken broth, 1 1/2 tsp salt, and 1 tbsp brown sugar to the pot. Bring to a simmer, cover, and cook on low heat for 1 hour until chicken is tender and sauce has deepened.
7. Step 7: Serve chicken pieces smothered in mole negro sauce with steamed rice or warm corn tortillas.