Slow-Simmered Mole Negro Chicken with Toasted Seeds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Tender chicken braised in rich, complex Oaxacan mole negro sauce, featuring toasted pumpkin seeds and a dark chocolate finish. This mexican-inspired chicken ready in about 105 minutes pairs chicken thighs, bone-in and skin-on, dried ancho chiles, dried pasilla chiles 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. 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 chicken thighs, bone-in and skin-on
• 3 pieces dried ancho chiles
• 2 pieces dried pasilla chiles
• 2 pieces dried mulato chiles
• 1 piece dried chipotle chiles
• 1 medium white onion, quartered
• 6 cloves garlic cloves
• 2 medium tomato, chopped
• 1/4 cup toasted pumpkin seeds (pepitas)
• 2 tbsp toasted sesame seeds
• 1 stick (2 inch) cinnamon stick
• 3 whole cloves
• 1 tsp black peppercorns
• 1/2 tsp anise seeds
• 1 slice dried bread pieces (torn white bread)
• 1 oz dark chocolate (70% cacao), chopped
• 3 tbsp vegetable oil
• 3 cups chicken stock
• 1 1/2 tsp salt
• 2 cups water

Instructions

1. Step 1: Remove stems and seeds from 3 dried ancho, 2 pasilla, 2 mulato, and 1 chipotle chile. Toast them in a dry skillet over medium heat for 2 minutes per side until fragrant but not burnt, then soak in 2 cups hot water for 30 minutes until softened.
2. Step 2: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Add 6 chicken thighs skin-side down and sear for 5 minutes until golden brown, then flip and cook 3 minutes more. Remove chicken and set aside.
3. Step 3: In the same pot, add 1 medium quartered white onion and 6 garlic cloves, cooking for 5 minutes until softened and aromatic. Add 2 chopped tomatoes and cook for 3 minutes until softened.
4. Step 4: Drain chiles, reserving soaking liquid, and blend chiles with 1/4 cup toasted pumpkin seeds, 2 tbsp toasted sesame seeds, 1 cinnamon stick, 3 cloves, 1 tsp black peppercorns, 1/2 tsp anise seeds, 1 slice torn dried bread, and 1 oz chopped dark chocolate. Add 1 1/2 tsp salt and 1 cup of the reserved chile soaking liquid; blend until smooth.
5. Step 5: Pour the blended mole sauce into the pot with the onion and tomato mixture. Stir and cook over medium heat for 5 minutes until the sauce thickens and darkens.
6. Step 6: Return the chicken thighs to the pot and add 3 cups chicken stock. Bring to a simmer, cover, and cook on low heat for 45 minutes until chicken is tender and infused with mole sauce.
7. Step 7: Adjust seasoning with salt if needed. Serve hot with steamed rice or warm tortillas.