Slow-Simmered Mexican Chicken Mole with Toasted Chilies
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 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 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Garnish with 2 tbsp toasted sesame seeds before serving alongside warm tortillas or rice.
Frequently asked questions
How long does Slow-Simmered Mexican Chicken Mole with Toasted Chilies 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 Mexican Chicken Mole with Toasted Chilies?
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 Mexican Chicken Mole with Toasted Chilies?
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 Mexican Chicken Mole with Toasted Chilies 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 Mexican Chicken Mole with Toasted Chilies?
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.
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