Slow-Simmered Mexican Chicken Mole with Toasted Chilies

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A rich, complex mole sauce with toasted chilies envelops tender chicken thighs in this traditional slow-simmered Mexican dish. 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 420 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 pieces dried ancho chilies
• 3 pieces dried guajillo chilies
• 1 medium, quartered white onion
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 tbsp unsweetened cocoa powder
• 1 tsp ground cinnamon
• 1/2 tsp black pepper
• 3 cups chicken stock
• 3 tbsp vegetable oil
• 1 1/2 tsp salt
• 2 tbsp for garnish toasted sesame seeds

Blenders that make this properly smooth → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 3 dried ancho chilies and 3 dried guajillo chilies, toasting for 1-2 minutes each side until fragrant and slightly darkened; be careful not to burn them. Remove and soak in 2 cups warm water for 20 minutes until softened.
2. Step 2: In the same skillet, add 1 medium quartered white onion and 4 garlic cloves, sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Transfer soaked chilies (reserve soaking liquid), sautéed onion and garlic, 2 tbsp tomato paste, 1 tbsp unsweetened cocoa powder, 1 tsp ground cinnamon, and 1/2 tsp black pepper into a blender. Add 1 cup of the reserved chili soaking liquid and blend until smooth.
4. Step 4: Season 6 bone-in chicken thighs with 1 1/2 tsp salt. In a large heavy pot, heat the reserved 1 tbsp vegetable oil over medium-high heat, sear chicken thighs skin side down for 5 minutes until golden and crispy, then flip and sear the other side for 4 minutes.
5. Step 5: Pour the blended mole sauce over the seared chicken thighs, add 3 cups chicken stock, stir gently, and bring to a simmer. Reduce heat to low, cover, and simmer gently for 45 minutes until chicken is tender and sauce thickens slightly.
6. Step 6: Garnish with 2 tbsp toasted sesame seeds before serving alongside warm tortillas or rice.