Slow-Simmered Mole Negro with Roasted Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, complex Oaxacan mole negro sauce slowly simmered with roasted chicken, blending deep chocolate, smoky chiles, and fragrant spices for a traditional southern Mexican feast. This mexican-inspired chicken ready in about 120 minutes pairs dried pasilla chiles, dried mulato chiles, dried chipotle chiles 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.

Prep: 30 min Cook: 90 min Serves 6 Mexican cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove stems and seeds from 4 dried pasilla, 3 mulato, and 2 chipotle chiles. Toast them in a dry skillet over medium heat for 2 minutes until fragrant but not burned.
  2. Step 2: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 chopped medium white onion and 4 minced garlic cloves, sautéing for 5 minutes until softened and translucent.
  3. Step 3: Add the toasted chiles, 2 roasted and chopped tomatoes, 1/4 cup toasted almonds, 1/4 cup raisins, 1 cinnamon stick, 4 whole cloves, and 1 tsp black peppercorns to the pot. Stir for 2 minutes until aromas bloom.
  4. Step 4: Pour in 3 cups chicken broth and bring the mixture to a gentle simmer. Cook uncovered for 30 minutes to blend flavors.
  5. Step 5: Remove the cinnamon, cloves, and peppercorns with a slotted spoon. Transfer the mixture to a blender and add 2 oz chopped unsweetened dark chocolate. Blend until very smooth.
  6. Step 6: Return the mole sauce to the pot, season with 1 tsp salt, and add the 3 lbs chicken pieces. Simmer gently, covered, for 45 minutes until the chicken is tender and sauce thickens.
  7. Step 7: Serve hot with rice or warm tortillas to savor the deep, layered flavors of this classic Oaxacan mole negro.

Frequently asked questions

How long does Slow-Simmered Mole Negro with Roasted Chicken take to make?

Total time is about 120 minutes (30 min prep + 90 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 Roasted Chicken?

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 dried pasilla chiles from drying out.

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

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 Roasted Chicken 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 Roasted Chicken?

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.

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