Slow-Simmered Chicken Mole with Toasted Sesame

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A rich and complex Mexican chicken mole featuring toasted sesame seeds and a blend of traditional spices slowly simmered to deepen flavors. This mexican-inspired cinco de mayo ready in about 135 minutes pairs 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 380 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 skinless chicken thighs
• 3 dried ancho chiles
• 2 dried pasilla chiles
• 3 tbsp vegetable oil
• 1 medium, chopped onion
• 4, minced garlic cloves
• 1 large, chopped tomato
• 2 tbsp unsweetened cocoa powder
• 2 tbsp toasted sesame seeds
• 1 cinnamon stick
• 1 tsp cumin powder
• 3 cups chicken broth
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Toast 3 dried ancho chiles and 2 dried pasilla chiles in a dry skillet over medium heat for 2 minutes until fragrant, then soak in 1 cup hot water for 20 minutes until softened.
2. Step 2: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 chopped medium onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Blend the softened chiles with 1 large chopped tomato, 2 tbsp unsweetened cocoa powder, 2 tbsp toasted sesame seeds, 1 cinnamon stick, and 1 tsp cumin powder until smooth.
4. Step 4: Pour the chile sauce into the pot with the onions and garlic, then add 3 cups chicken broth, 1 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Stir and bring to a simmer.
5. Step 5: Add 2 lbs skinless chicken thighs to the simmering mole sauce, cover, and cook over low heat for 1.5 hours until chicken is tender and sauce thickens, stirring occasionally.