Slow-Simmered Oaxaca Black Mole with Chicken Thighs
A rich, complex Oaxacan black mole sauce slow-cooked with tender chicken thighs, showcasing the deep flavors of traditional Mexican spices and chocolate. This mexican-inspired chicken ready in about 130 minutes pairs bone-in chicken thighs, dried pasilla chiles, dried mulato chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
- 3 whole dried pasilla chiles
- 3 whole dried mulato chiles
- 1 whole dried chipotle chile
- 2 whole dried ancho chiles
- 3 tablespoons vegetable oil
- 1 medium, quartered white onion
- 5 whole garlic cloves
- 2 medium, chopped tomato
- 2 slices, torn day-old white bread
- 1 ounce, chopped unsweetened Mexican chocolate
- 1 small cinnamon stick
- 4 whole cloves
- 1 teaspoon black peppercorns
- 2 tablespoons toasted pumpkin seeds
- 3 cups chicken broth
- to taste salt
- 2 cups water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Remove stems and seeds from 3 pasilla, 3 mulato, 1 chipotle, and 2 ancho chiles. Toast them in a dry skillet over medium heat for 2 minutes until aromatic but not burnt, then soak in 2 cups hot water for 30 minutes until softened.
- Step 2: Heat 3 tablespoons vegetable oil in a large pot over medium-high heat. Add 1 medium quartered white onion and 5 whole garlic cloves, sauté for 5 minutes until softened and fragrant.
- Step 3: Add 2 chopped medium tomatoes and 2 torn slices of day-old white bread to the pot; cook for 4 minutes until tomatoes break down and bread is toasted.
- Step 4: Drain the softened chiles, reserving soaking liquid, and add them to the pot along with 1 small cinnamon stick, 4 whole cloves, 1 teaspoon black peppercorns, and 2 tablespoons toasted pumpkin seeds. Cook for 3 minutes, stirring frequently.
- Step 5: Transfer the mixture to a blender, add 1 ounce chopped unsweetened Mexican chocolate, and blend with 1 cup reserved chile soaking liquid until smooth.
- Step 6: Pour the blended mole sauce back into the pot, add 3 cups chicken broth, and bring to a simmer over low heat. Cook, stirring occasionally, for 45 minutes until sauce thickens and flavors meld.
- Step 7: Season 6 bone-in chicken thighs with salt and brown in a separate skillet over medium-high heat for 5 minutes per side until golden.
- Step 8: Add the browned chicken thighs to the mole sauce, cover, and simmer on low for 40 minutes until chicken is cooked through and tender. Serve hot with rice or tortillas.
Frequently asked questions
How long does Slow-Simmered Oaxaca Black Mole with Chicken Thighs take to make?
Total time is about 130 minutes (45 min prep + 85 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 Oaxaca Black Mole 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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Slow-Simmered Oaxaca Black Mole 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 Oaxaca Black Mole 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 Oaxaca Black Mole 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.
