Slow-Simmered Oaxacan Black Mole with Chicken Thighs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A rich, complex Oaxacan mole sauce slow-simmered with chicken thighs, featuring seven distinct chili peppers and chocolate for deep flavor. This mexican-inspired chicken ready in about 90 minutes pairs whole dried pasilla negro chilies, whole dried mulato chilies, whole dried chipotle chilies 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.

Ingredients

• 3 whole dried pasilla negro chilies
• 3 whole dried mulato chilies
• 2 whole dried chipotle chilies
• 2 whole dried ancho chilies
• 4 tbsp vegetable oil
• 1 medium, diced white onion
• 4, minced garlic cloves
• 1 large, chopped tomato
• 1 (2-inch) cinnamon stick
• 4 whole cloves
• 1 tsp black peppercorns
• 40 g, chopped unsweetened Mexican chocolate
• 4 cups chicken broth
• 6 bone-in, skin-on chicken thighs
• 1.5 tsp salt
• 2 tbsp, for garnish toasted sesame seeds

Instructions

1. Step 1: Toast 3 dried pasilla negro chilies, 3 dried mulato chilies, 2 dried chipotle chilies, and 2 dried ancho chilies in a dry skillet over medium heat for 2-3 minutes until fragrant, turning frequently to avoid burning. Remove stems and seeds, then soak the chilies in 2 cups hot water for 20 minutes until softened.
2. Step 2: Heat 4 tbsp vegetable oil in a large heavy-bottom pot over medium heat. Add 1 medium diced white onion and 4 minced garlic cloves, sautéing for 5 minutes until softened and translucent.
3. Step 3: Add 1 large chopped tomato, 1 cinnamon stick, 4 whole cloves, and 1 tsp black peppercorns to the pot, stirring for 3 minutes until the tomato breaks down and spices release aroma.
4. Step 4: Transfer the soaked chilies with their soaking water into the pot; use an immersion blender to puree the mixture until smooth.
5. Step 5: Add 40 g chopped unsweetened Mexican chocolate and 4 cups chicken broth to the pot. Stir to melt the chocolate completely and bring to a simmer.
6. Step 6: Season 6 bone-in, skin-on chicken thighs with 1.5 tsp salt and nestle them into the mole sauce. Cover and simmer gently on low heat for 45 minutes, turning the chicken once halfway, until the sauce thickens and the chicken is cooked through.
7. Step 7: Remove the cinnamon stick and cloves before serving. Garnish with 2 tbsp toasted sesame seeds and serve hot with warm corn tortillas.