Slow Simmered Oaxaca Seven-Mole Chicken

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

Tender chicken thighs braised in a rich blend of Oaxaca’s famed seven moles for deep, complex flavors. This mexican-inspired chicken ready in about 80 minutes pairs bone-in chicken thighs, Oaxaca mole negro paste, Oaxaca mole rojo paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.4 (11 ratings) Prep: 20 min Cook: 60 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Season 6 bone-in chicken thighs with salt and brown them in the oil, about 5 minutes per side, until golden and crispy. Remove and set aside.
  2. Step 2: In the same pot, add 1 sliced medium white onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Soak 2 dried ancho chilies and 2 dried pasilla chilies in 1 cup hot water for 15 minutes, then blend them with 1/2 cup mole negro paste, 1/4 cup mole rojo paste, 3 cups chicken broth, and 2 tbsp toasted sesame seeds until smooth.
  4. Step 4: Pour the mole mixture back into the pot with the onion and garlic, bring to a simmer over medium heat, stirring occasionally for 5 minutes until thickened.
  5. Step 5: Return the browned chicken thighs to the pot, cover, and reduce heat to low. Simmer gently for 45 minutes, basting occasionally until chicken is tender and cooked through.
  6. Step 6: Stir in 1 oz chopped dark chocolate until melted and sauce is glossy. Adjust salt to taste and serve hot with rice or warm tortillas.

Frequently asked questions

How long does Slow Simmered Oaxaca Seven-Mole Chicken take to make?

Total time is about 80 minutes (20 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 Oaxaca Seven-Mole 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow Simmered Oaxaca Seven-Mole 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 Oaxaca Seven-Mole 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 Oaxaca Seven-Mole 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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