Slow-Simmered Chicken Mole with Toasted Sesame Seeds
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 ready in about 90 minutes pairs bone-in chicken thighs, large dried ancho chilies, large 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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Slow-Simmered Chicken Mole with Toasted Sesame Seeds 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 with Toasted Sesame Seeds?
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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Slow-Simmered Chicken Mole with Toasted Sesame Seeds?
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 with Toasted Sesame Seeds 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 with Toasted Sesame Seeds?
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.
