Slow-Simmered Oaxaca Mole Negro with Chicken Thighs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A rich, complex Oaxacan mole negro simmered slowly and served over tender chicken thighs, capturing the deep flavors of traditional southern Mexican cuisine. This mexican-inspired chicken ready in about 130 minutes pairs whole dried pasilla chiles, whole dried mulato chiles, whole dried chipotle 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

• 4 whole dried pasilla chiles
• 4 whole dried mulato chiles
• 2 whole dried chipotle chiles
• 4 tbsp vegetable oil
• 1 medium, quartered white onion
• 6 whole garlic cloves
• 1 large, chopped tomato
• 1 stick (2 inches) cinnamon stick
• 1 tsp black peppercorns
• 4 whole cloves
• 2 tbsp sesame seeds
• 1/4 cup, toasted almonds
• 2 oz, chopped Mexican chocolate
• 3 cups chicken broth
• 6 pieces, bone-in, skin-on chicken thighs
• 1 1/2 tsp salt
• 1 tbsp brown sugar
• 6, warmed for serving corn tortillas
• 1/4 cup chopped, for garnish fresh cilantro

Instructions

1. Step 1: Toast 4 dried pasilla chiles, 4 dried mulato chiles, and 2 dried chipotle chiles in a dry skillet over medium heat for 2 minutes until fragrant, flipping often to avoid burning.
2. Step 2: Remove chiles and soak them in 2 cups hot water for 20 minutes until softened.
3. Step 3: In the same skillet, heat 4 tbsp vegetable oil over medium heat and sauté 1 medium quartered white onion and 6 whole garlic cloves for 5 minutes until golden and fragrant.
4. Step 4: Add 1 large chopped tomato, 1 cinnamon stick, 1 tsp black peppercorns, and 4 whole cloves, cooking for another 5 minutes to soften and release aroma.
5. Step 5: Drain the soaked chiles, reserving soaking liquid, and blend them with the sautéed vegetables, 2 tbsp toasted sesame seeds, 1/4 cup toasted almonds, 2 oz chopped Mexican chocolate, and 1 cup chicken broth until smooth.
6. Step 6: Pour the blended mole sauce into a large pot, add 3 cups chicken broth, 1 1/2 tsp salt, and 1 tbsp brown sugar. Simmer over low heat for 45 minutes, stirring occasionally until thickened and glossy.
7. Step 7: Meanwhile, season 6 bone-in, skin-on chicken thighs with salt and sear them skin-side down in a hot skillet for 5 minutes until crisp, then flip and cook 3 minutes more.
8. Step 8: Add the seared chicken thighs to the mole sauce and simmer gently for 30 minutes until the chicken is tender and fully cooked.
9. Step 9: Serve the chicken thighs topped with mole negro sauce alongside 6 warmed corn tortillas and garnish with 1/4 cup chopped fresh cilantro.