Slow-Simmered Chicken Mole Poblano

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Rich, complex mole sauce made with roasted chiles and spices, slow-cooked with tender chicken and served over rice for a deeply satisfying meal. This Mexican-inspired Cinco de Mayo recipe, ready in about 90 minutes, pairs chicken thighs, vegetable oil, sesame seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 30 min Cook: 60 min Serves 6 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 lb chicken thighs and cook for 5-7 minutes until browned on all sides, then set aside.
  2. Step 2: Toast 2 tbsp sesame seeds in the same skillet for 1 minute until golden, then remove.
  3. Step 3: Place 3 ancho chiles, 2 guajillo chiles, and 1 mulato chile in a bowl. Cover with boiling water and soak for 20 minutes. Drain and remove stems and seeds.
  4. Step 4: In a blender, combine soaked chiles, 2 tbsp toasted sesame seeds, 2 tbsp almonds, 2 tbsp raisins, 1/2 cup bread, 1/2 cup vegetable broth, 1/4 cup chicken broth, 1/4 cup cocoa powder, 1/2 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp cumin, and 1/4 tsp salt. Blend until smooth, adding 2 tbsp water if needed.
  5. Step 5: Return blended mixture to skillet and simmer over medium-low heat for 20 minutes. Add browned chicken and simmer for another 20 minutes until sauce thickens and chicken is tender.
  6. Step 6: Serve over 1 cup cooked rice, garnished with 2 tbsp chopped cilantro.

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