Slow-Simmered Chicken Mole with Toasted Oaxacan Chocolate

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A rich, complex mole sauce slow-simmered with chicken and toasted Oaxacan chocolate for deep, smoky flavors. This mexican-inspired chicken ready in about 105 minutes pairs 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 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.

Ingredients

• 2 lbs chicken thighs
• 3 pieces dried ancho chiles
• 2 pieces dried pasilla chiles
• 4 pieces dried guajillo chiles
• 2 oz Oaxacan chocolate
• 1 medium, quartered white onion
• 4, peeled garlic cloves
• 1 large, chopped tomato
• 1/4 cup, toasted almonds
• 2 tbsp raisins
• 1 cinnamon stick
• 3 whole cloves
• 2 tbsp, toasted sesame seeds
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Toast 3 dried ancho chiles, 2 dried pasilla chiles, and 4 dried guajillo chiles in a dry skillet over medium heat for 2-3 minutes until fragrant and slightly puffed, then soak in 2 cups hot water for 20 minutes.
2. Step 2: In the same skillet, toast 1/4 cup almonds, 2 tbsp sesame seeds, 3 whole cloves, and 1 cinnamon stick over medium heat for 3 minutes until golden and aromatic; set aside.
3. Step 3: Heat 3 tbsp vegetable oil in a large pot over medium-high heat and brown 2 lbs chicken thighs, about 5 minutes per side until golden; remove and set aside.
4. Step 4: Add 1 medium quartered white onion, 4 peeled garlic cloves, and 1 large chopped tomato to the pot, sauté for 5 minutes until softened and fragrant.
5. Step 5: Drain the soaked chiles, reserving the soaking liquid, then blend them with the softened onion, garlic, tomato, 2 tbsp raisins, toasted almonds, sesame seeds, cloves, cinnamon stick, and 2 oz Oaxacan chocolate along with 1 cup reserved soaking liquid until smooth.
6. Step 6: Pour the mole sauce back into the pot, add 3 cups chicken broth, 1 1/2 tsp salt, and 1/2 tsp black pepper, bring to a simmer.
7. Step 7: Return the browned chicken thighs to the pot, cover, and simmer gently over low heat for 1 hour, stirring occasionally, until the chicken is tender and the sauce thickens to coat the back of a spoon.