Slow-Simmered Chicken Mole with Rich Ancho Chile Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender chicken thighs cooked slowly in a deep, complex ancho chile and chocolate mole sauce, a classic Mexican dish perfect for Cinco de Mayo celebrations. This mexican-inspired cinco de mayo ready in about 80 minutes blends bone-in chicken thighs, vegetable oil, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 6 pieces bone-in chicken thighs
• 2 tbsp vegetable oil
• 1 medium (about 1 cup) yellow onion, chopped
• 4 cloves garlic cloves, minced
• 4 pieces dried ancho chiles, seeded and torn
• 2 pieces dried pasilla chiles, seeded and torn
• 1 large (about 1 cup) tomato, chopped
• 3 cups chicken broth
• 1 oz unsweetened dark chocolate, chopped
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp toasted sesame seeds

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 6 bone-in chicken thighs skin side down and brown for 5 minutes until golden; flip and brown the other side for 4 minutes. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 cup chopped yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 4 torn dried ancho chiles and 2 torn dried pasilla chiles to the pot and toast for 2 minutes, stirring frequently to prevent burning.
4. Step 4: Pour in 1 cup chopped tomato and cook for 5 minutes until softened and slightly caramelized.
5. Step 5: Transfer the mixture to a blender with 3 cups chicken broth and blend until smooth.
6. Step 6: Return the blended sauce to the pot, add 1 oz chopped unsweetened dark chocolate, 1/2 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir well and bring to a simmer over medium heat.
7. Step 7: Add the browned chicken thighs back to the pot, cover, and reduce heat to low. Simmer gently for 45 minutes until chicken is tender and sauce thickens.
8. Step 8: Serve the chicken mole sprinkled with 2 tbsp toasted sesame seeds over warm rice or tortillas.