Slow-Simmered Chicken Mole Negro with Toasted Nuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender chicken braised in a rich, complex Oaxacan mole negro sauce with deep chocolate and smoky spices, garnished with toasted nuts. This mexican-inspired chicken ready in about 90 minutes pairs bone-in chicken thighs, 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 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 bone-in chicken thighs
• 3 pieces dried ancho chilies
• 2 pieces dried pasilla chilies
• 2 pieces dried mulato chilies
• 1 medium, quartered white onion
• 4 cloves garlic cloves
• 1 medium, chopped tomato
• 2 tbsp unsweetened cocoa powder
• 2 tbsp toasted sesame seeds
• 1/4 cup, chopped toasted almonds
• 1/4 cup toasted pumpkin seeds
• 1 stick cinnamon stick
• 3 whole cloves
• 1 tsp black peppercorns
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1 tbsp brown sugar

Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Toast 3 dried ancho chilies, 2 dried pasilla chilies, and 2 dried mulato chilies for 2-3 minutes until fragrant but not burnt. Remove seeds and stems, then soak chilies in hot water for 15 minutes to soften.
2. Step 2: In the same skillet, add 1 medium quartered white onion, 4 garlic cloves, and 1 medium chopped tomato. Sauté over medium heat for 5 minutes until softened and lightly caramelized.
3. Step 3: Drain the chilies and blend them with the sautéed onion, garlic, tomato, 2 tablespoons unsweetened cocoa powder, 2 tablespoons toasted sesame seeds, 1 cinnamon stick, 3 whole cloves, and 1 teaspoon black peppercorns, adding 1 cup chicken broth to create a smooth sauce.
4. Step 4: In a large pot, heat 1 tablespoon vegetable oil over medium heat. Season 4 bone-in chicken thighs with 1 1/2 teaspoons salt and brown on all sides for about 6-8 minutes.
5. Step 5: Pour the mole sauce over the browned chicken in the pot, add remaining 2 cups chicken broth and 1 tablespoon brown sugar, and bring to a simmer. Cover and cook gently for 45 minutes until the chicken is tender and sauce thickens.
6. Step 6: Stir in 1/4 cup chopped toasted almonds and 1/4 cup toasted pumpkin seeds just before serving, and sprinkle additional toasted sesame seeds on top for garnish.