Slow-Simmered Mole Poblano with Chicken Thighs

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

A rich, complex mole sauce made with roasted chiles and spices, slow-cooked to meld flavors with tender chicken thighs. This mexican-inspired chicken ready in about 160 minutes pairs chicken thighs, ancho chiles, sesame seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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.

★ 4.3 (13 ratings) Prep: 35 min Cook: 125 min Serves 4 Mexican cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove stems and seeds from ancho chiles, then toast in a dry skillet over medium heat for 2 minutes until fragrant, stirring frequently.
  2. Step 2: Soak toasted chiles in 1 cup hot water for 20 minutes, then drain. Blend chiles with sesame seeds, almonds, tomatoes, onion, garlic, cinnamon stick, cloves, cacao nibs, and 1/2 cup chicken stock until smooth.
  3. Step 3: Heat sesame oil in a large pot over medium-low heat. Add blended sauce and simmer for 25 minutes, stirring occasionally until thickened and oil separates from the sauce.
  4. Step 4: Add chicken thighs, remaining 1.5 cups chicken stock, cumin, and salt. Simmer uncovered for 45 minutes until chicken is fork-tender and sauce coats the back of a spoon.
  5. Step 5: Remove chicken thighs, slice, and return to sauce. Simmer 5 more minutes to meld flavors.

Frequently asked questions

How long does Slow-Simmered Mole Poblano with Chicken Thighs take to make?

Total time is about 160 minutes (35 min prep + 125 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 Poblano 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 chicken thighs from drying out.

Can I substitute ingredients in Slow-Simmered Mole Poblano 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 Poblano with Chicken Thighs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Poblano 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.

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