Slow-Simmered Chicken Mole Negro with Toasted Chilies
A rich, complex Oaxacan mole negro sauce slow-simmered with tender chicken, featuring toasted chilies and dark chocolate for deep smoky flavor. This mexican-inspired chicken ready in about 90 minutes pairs (about 2 lbs) skin-on chicken thighs, dried pasilla chilies, dried mulato chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 (about 2 lbs) skin-on chicken thighs
- 3 pieces dried pasilla chilies
- 3 pieces dried mulato chilies
- 2 pieces dried chipotle chilies
- 1 medium white onion, quartered
- 4 cloves garlic cloves
- 2 medium tomato, chopped
- 2 slices torn white bread slices
- 1/4 cup almonds, toasted
- 2 tbsp raisins
- 2 oz Mexican chocolate, chopped
- 1 cinnamon stick
- 3 whole cloves
- 3 tbsp vegetable oil
- 3 cups chicken broth
- to taste salt
Instructions
- Step 1: Toast 3 pasilla, 3 mulato, and 2 chipotle dried chilies in a dry skillet over medium heat for 2-3 minutes until fragrant, then soak them in 1 cup hot water for 20 minutes to soften.
- Step 2: In the same skillet, toast 2 slices of torn white bread until golden brown, about 2 minutes per side. Remove and set aside.
- Step 3: Heat 3 tablespoons vegetable oil in a large pot over medium heat. Add 4 chicken thighs skin-side down and brown for 5 minutes per side until golden. Remove and set aside.
- Step 4: In the same pot, add 1 medium quartered white onion, 4 garlic cloves, and 2 chopped tomatoes. Sauté for 6-7 minutes until soft and fragrant.
- Step 5: Add the soaked chilies (with liquid), toasted bread, 1/4 cup toasted almonds, 2 tablespoons raisins, 1 cinnamon stick, and 3 whole cloves to the pot. Stir well.
- Step 6: Add 3 cups chicken broth and bring to a simmer. Use an immersion blender to blend the mixture until smooth and velvety.
- Step 7: Return the chicken thighs to the pot, cover, and simmer gently for 45 minutes until chicken is tender and cooked through.
- Step 8: Stir in 2 ounces chopped Mexican chocolate until melted and the sauce thickens to coat the back of a spoon. Season with salt to taste and serve hot with rice or tortillas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Chicken Mole Negro with Toasted Chilies take to make?
Total time is about 90 minutes (30 min prep + 60 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-Simmered Chicken Mole Negro with Toasted Chilies?
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 dried pasilla chilies from drying out.
Can I substitute ingredients in Slow-Simmered Chicken Mole Negro with Toasted Chilies?
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-Simmered Chicken Mole Negro with Toasted Chilies 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-Simmered Chicken Mole Negro with Toasted Chilies?
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.
