Slow-Simmered Chicken Mole with Toasted Spices

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A rich, deeply flavored chicken mole with a blend of toasted spices, chilies, and chocolate, simmered slowly to tender perfection. This Mexican-inspired Cinco de Mayo recipe, ready in about 90 minutes, pairs bone-in chicken thighs, dried ancho chilies, dried pasilla chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 medium dried ancho chilies
• 2 medium dried pasilla chilies
• 3 medium dried guajillo chilies
• 1 medium, quartered onion
• 4 whole garlic cloves
• 14 oz canned diced tomatoes
• 2 tbsp unsweetened cocoa powder
• 1 oz, chopped Mexican chocolate bar
• 2 tbsp toasted sesame seeds
• 1 cinnamon stick
• 3 whole cloves
• 1 tsp cumin seeds
• 3 tbsp vegetable oil
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Remove stems and seeds from 3 dried ancho chilies, 2 pasilla chilies, and 3 guajillo chilies. Toast them in a dry skillet over medium heat for 2-3 minutes until fragrant, flipping occasionally to avoid burning.
2. Step 2: Soak the toasted chilies in 2 cups hot water for 20 minutes until softened, then drain, reserving the soaking liquid.
3. Step 3: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown the chicken for 4-5 minutes per side until golden. Remove and set aside.
4. Step 4: In the same pot, add 1 medium quartered onion and 4 whole garlic cloves, sautéing for 4 minutes until softened and fragrant.
5. Step 5: Add the softened chilies, 14 oz canned diced tomatoes, 2 tbsp unsweetened cocoa powder, 1 oz chopped Mexican chocolate bar, 2 tbsp toasted sesame seeds, 1 cinnamon stick, 3 whole cloves, and 1 tsp cumin seeds. Blend all in a blender with 1 cup reserved chili soaking liquid until smooth.
6. Step 6: Pour the mole sauce back into the pot, add the browned chicken thighs, and 1 cup chicken broth. Simmer gently, covered, for 45 minutes until chicken is tender and sauce thickens.
7. Step 7: Remove the cinnamon stick and cloves before serving the chicken mole over rice or warm tortillas.