Slow-Simmered Chicken Mole with Toasted Sesame Seeds

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A rich, earthy chicken mole sauce slow-simmered with toasted spices and dark chocolate, served over tender chicken thighs and garnished with crunchy toasted sesame seeds. This Mexican-inspired Cinco de Mayo recipe, ready in about 90 minutes, pairs bone-in chicken thighs, dried ancho chilies, dried guajillo chilies 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

• 6 pieces bone-in chicken thighs
• 3 large dried ancho chilies
• 3 large dried guajillo chilies
• 1 medium, quartered onion
• 4, peeled garlic cloves
• 1 large, chopped tomato
• 2 oz unsweetened dark chocolate
• 2 tbsp toasted sesame seeds
• 1 cinnamon stick
• 1 tsp ground cumin
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Remove stems and seeds from 3 dried ancho chilies and 3 dried guajillo chilies. Toast them in a dry skillet over medium heat for 2 minutes until aromatic but not burnt. Soak in 2 cups hot water for 20 minutes until softened.
2. Step 2: In a blender, combine the soaked chilies with 1 medium quartered onion, 4 peeled garlic cloves, 1 large chopped tomato, 1 tsp ground cumin, and 1 cinnamon stick. Blend until smooth, adding some soaking liquid to reach a thick sauce consistency.
3. Step 3: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown 6 bone-in chicken thighs on both sides, about 3-4 minutes per side, until golden. Remove chicken and set aside.
4. Step 4: In the same pot, pour in the chili sauce and cook over medium heat for 5 minutes, stirring frequently until fragrant and the sauce thickens slightly.
5. Step 5: Add 3 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, and the browned chicken thighs back into the pot. Simmer uncovered over low heat for 40 minutes until chicken is tender and the sauce is rich.
6. Step 6: Stir in 2 oz unsweetened dark chocolate and 2 tbsp toasted sesame seeds until the chocolate melts and the sauce coats the chicken evenly. Serve hot.