Slow-Simmered Chicken Mole Negro with Toasted Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Rich and complex, this traditional Oaxacan mole negro features deep flavors from toasted chilies and spices, simmered slowly with tender chicken pieces. This mexican-inspired chicken ready in about 105 minutes pairs chicken thighs, bone-in and skin-on, 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 450 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

• 2 lbs chicken thighs, bone-in and skin-on
• 4 pieces dried pasilla chilies
• 3 pieces dried mulato chilies
• 3 pieces dried ancho chilies
• 3 tbsp white sesame seeds
• 1 stick (2 inches) cinnamon stick
• 4 whole cloves cloves
• 1 tsp black peppercorns
• 1 tsp dried oregano
• 4 whole cloves garlic cloves
• 1 medium, quartered white onion
• 2 medium, quartered tomato
• 1 medium, peeled and sliced plantain
• 2 oz Mexican chocolate
• 4 cups chicken broth
• 3 tbsp vegetable oil
• to taste salt

Instructions

1. Step 1: Remove stems and seeds from 4 dried pasilla, 3 mulato, and 3 ancho chilies. Toast them lightly in a dry skillet over medium heat for 2 minutes until fragrant but not burnt. Transfer to a bowl and cover with hot water for 20 minutes to soften.
2. Step 2: In the same skillet, toast 3 tbsp white sesame seeds, 1 cinnamon stick, 4 cloves, and 1 tsp black peppercorns over medium heat for 3 minutes until aromatic. Grind these toasted spices finely using a mortar and pestle or spice grinder.
3. Step 3: Heat 3 tbsp vegetable oil in a large deep pan over medium heat. Add 4 whole garlic cloves and 1 medium quartered white onion, sautéing for 5 minutes until softened and fragrant.
4. Step 4: Drain chilies and blend them with the sautéed garlic, onion, 2 medium quartered tomatoes, 1 sliced peeled plantain, 2 oz Mexican chocolate, and 1 tsp dried oregano, adding 1 cup chicken broth gradually until a smooth, thick sauce forms.
5. Step 5: Season 2 lbs chicken thighs with salt and brown in the pan with the remaining oil over medium-high heat for 5 minutes per side until golden.
6. Step 6: Pour the mole sauce over the chicken, add the remaining 3 cups chicken broth, stir gently, bring to a simmer, cover, and cook over low heat for 1 hour until the chicken is tender and the sauce thickens, stirring occasionally.
7. Step 7: Adjust salt to taste and serve mole negro chicken hot with warm corn tortillas or steamed rice.