Slow-Simmered Chicken Mole Poblano with Toasted Sesame

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and complex chicken mole combining toasted sesame seeds and a blend of dried chiles for a festive Cinco de Mayo main dish. This mexican-inspired cinco de mayo ready in about 90 minutes pairs pounds skinless chicken thighs, dried ancho chiles, dried pasilla chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 30 min Cook: 60 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Remove stems and seeds from 3 dried ancho, 2 pasilla, and 3 guajillo chiles. Toast them in a dry skillet over medium heat for 2 minutes until fragrant, then soak in 2 cups hot water for 20 minutes until softened.
  2. Step 2: Drain chiles, then blend with 1 medium quartered white onion, 4 garlic cloves, 1 large chopped tomato, 3 tablespoons toasted sesame seeds, 2 tablespoons unsweetened cocoa powder, 1 cinnamon stick, 4 whole cloves, and 1 torn toasted corn tortilla, adding 1 cup chicken broth until smooth.
  3. Step 3: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Season 2 pounds skinless chicken thighs with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, then brown in the oil for 3-4 minutes per side until golden.
  4. Step 4: Pour the mole sauce over the chicken in the pot, add remaining 2 cups chicken broth, bring to a simmer, cover, and cook on low for 45 minutes until chicken is tender and sauce has thickened.
  5. Step 5: Remove cinnamon stick and cloves, adjust seasoning with salt if needed, and serve hot with warm tortillas or rice.

Frequently asked questions

How long does Slow-Simmered Chicken Mole Poblano with Toasted Sesame 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 with Toasted Sesame?

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 ancho chiles from drying out.

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

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 with Toasted Sesame 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 with Toasted Sesame?

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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