Slow-Simmered Mole Negro with Chicken Thighs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Rich, complex Oaxacan mole negro sauce slow-simmered with tender chicken thighs, blending smoky, sweet, and savory flavors. This mexican-inspired chicken ready in about 90 minutes pairs medium dried ancho chiles, medium dried mulato chiles, medium dried pasilla chiles 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.

Prep: 30 min Cook: 60 min Serves 6 Mexican cuisine 450 cal/serving

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Ingredients

3 medium dried ancho chiles
3 medium dried mulato chiles
2 medium dried pasilla chiles
3 tbsp vegetable oil
1 small, chopped white onion
4, minced garlic cloves
1 medium, chopped tomato
1 small, peeled and diced plantain
1 oz, chopped unsweetened dark chocolate
2 tbsp toasted sesame seeds
1 cinnamon stick
3 whole cloves
3 cups chicken broth
6, bone-in, skin removed chicken thighs
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Remove stems and seeds from 3 dried ancho chiles, 3 dried mulato chiles, and 2 dried pasilla chiles. Toast them in a dry skillet over medium heat for 2 minutes, turning frequently until fragrant but not burnt.
Step 2: Transfer toasted chiles to a bowl and cover with 2 cups hot water; soak for 20 minutes until softened.
Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 small chopped white onion and 4 minced garlic cloves; sauté for 4 minutes until translucent and fragrant.
Step 4: Add 1 medium chopped tomato and 1 small diced plantain; cook for 5 minutes until softened and starting to caramelize.
Step 5: Drain the soaked chiles, reserving soaking water. Blend chiles, onion mixture, 1 oz chopped unsweetened dark chocolate, 2 tbsp toasted sesame seeds, 1 cinnamon stick, 3 whole cloves, and 1 cup reserved soaking water until smooth.
Step 6: Pour blended mole sauce back into the skillet and cook over low heat, stirring frequently for 10 minutes until slightly thickened and aromatic.
Step 7: Season 6 bone-in chicken thighs (skin removed) with 1 tsp salt and 1/2 tsp black pepper. Add to the skillet and pour in 2 cups chicken broth.
Step 8: Cover and simmer on low heat for 45 minutes, turning chicken occasionally, until the meat is tender and the sauce coats the chicken.
Step 9: Remove cinnamon stick and cloves before serving the mole negro chicken hot with rice or tortillas.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Mole Negro with Chicken Thighs 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 Mole Negro with Chicken Thighs?

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 medium dried ancho chiles from drying out.

Can I substitute ingredients in Slow-Simmered Mole Negro with Chicken Thighs?

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 Mole Negro with Chicken Thighs 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 Mole Negro with Chicken Thighs?

Mexican chicken 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.