Slow-Simmered Mole Negro Chicken Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Rich and complex Oaxacan mole negro sauce envelops tender chicken pieces in this slow-cooked stew bursting with deep flavors and subtle sweetness. This mexican-inspired chicken ready in about 140 minutes pairs bone-in chicken thighs, whole dried pasilla chilies, whole dried mulato chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 4 whole dried pasilla chilies
• 3 whole dried mulato chilies
• 2 whole dried chipotle chilies
• 1 medium, quartered white onion
• 5 whole garlic cloves
• 2 medium, chopped tomato
• 1 ripe, peeled and sliced plantain
• 2 slices torn white bread
• 1/4 cup almonds
• 1/4 cup raisins
• 1 stick cinnamon stick
• 4 whole cloves
• 1 tsp black peppercorns
• 2 tbsp plus extra for garnish sesame seeds
• 4 cups chicken broth
• 1 oz, chopped dark chocolate (70% cacao)
• 3 tbsp vegetable oil
• to taste salt

Instructions

1. Step 1: Toast 4 dried pasilla chilies, 3 dried mulato chilies, and 2 dried chipotle chilies in a dry skillet over medium heat for 2-3 minutes until fragrant and slightly puffed; then soak them in 2 cups hot water for 20 minutes to soften.
2. Step 2: Meanwhile, heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium quartered white onion and 5 whole garlic cloves, sautéing for 5 minutes until softened and fragrant.
3. Step 3: Add 2 chopped medium tomatoes, 1 sliced ripe plantain, 2 slices torn white bread, 1/4 cup almonds, 1/4 cup raisins, 1 cinnamon stick, 4 whole cloves, 1 tsp black peppercorns, and 2 tbsp sesame seeds to the pot; cook for 7 minutes, stirring often to toast the nuts and bread until golden.
4. Step 4: Drain the softened chilies, reserving soaking liquid, then blend chilies with onion mixture and 2 cups chicken broth until smooth. Pour the mole sauce back into the pot, adding remaining 2 cups chicken broth, and bring to a simmer.
5. Step 5: Add 6 bone-in chicken thighs and 1 oz chopped dark chocolate to the pot. Cover and simmer gently over low heat for 1.5 hours, stirring occasionally, until the chicken is tender and the sauce thickens to coat the back of a spoon.
6. Step 6: Season with salt to taste and sprinkle additional toasted sesame seeds on top before serving with warm tortillas or rice.