Slow-Simmered Chicken Mole Poblano

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.1 (15 ratings) Prep: 30 min Cook: 60 min Serves 6 Mexican cuisine 480 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow-Simmered Chicken Mole Poblano 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 Poblano?

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 chicken thighs from drying out.

Can I substitute ingredients in Slow-Simmered Chicken Mole Poblano?

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 Poblano for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Poblano?

Mexican cinco de mayo 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.

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