Slow-Simmered Oaxacan Mole Negro Chicken Stew

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A rich and complex chicken stew featuring the signature dark mole negro sauce from Oaxaca, simmered slowly to blend deep earthy and spicy flavors. This Mexican-inspired chicken recipe, ready in about 100 minutes, pairs chicken thighs, bone-in and skin-on, 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 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

• 6 pieces chicken thighs, bone-in and skin-on
• 3 large dried pasilla chiles
• 3 large dried mulato chiles
• 2 large dried ancho chiles
• 2 medium, chopped tomato
• 1 medium, quartered white onion
• 4 whole garlic cloves
• 2 slices torn bolillo bread
• 1/4 cup toasted almonds
• 2 tbsp toasted sesame seeds
• 1 tsp ground cinnamon
• 4 whole cloves
• 1 tsp black peppercorns
• 3 tbsp vegetable oil
• 4 cups chicken broth
• 1 oz, chopped dark chocolate (70% cocoa)
• to taste salt

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toast 3 dried pasilla chiles, 3 dried mulato chiles, and 2 dried ancho chiles in a dry skillet over medium heat for 2 minutes per side until fragrant but not burned; remove stems and seeds, then soak in 2 cups hot water for 20 minutes until softened.
2. Step 2: In the same skillet, toast 2 slices torn bolillo bread, 1/4 cup toasted almonds, and 2 tbsp toasted sesame seeds over medium heat until golden and aromatic, about 3-4 minutes.
3. Step 3: Blend the soaked chiles with 2 chopped medium tomatoes, 1 quartered medium white onion, 4 whole garlic cloves, the toasted bread, almonds, sesame seeds, 1 tsp ground cinnamon, 4 whole cloves, and 1 tsp black peppercorns in a blender with 1 cup of the soaking liquid until smooth.
4. Step 4: Heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat. Brown 6 chicken thighs on all sides, about 4 minutes per side, then remove and set aside.
5. Step 5: Pour the blended mole sauce into the pot and cook over medium heat, stirring often, for 10 minutes until the sauce thickens and darkens.
6. Step 6: Return the browned chicken thighs to the pot, add 4 cups chicken broth, and bring to a simmer. Cover and cook gently for 45 minutes until chicken is tender and cooked through.
7. Step 7: Stir in 1 oz chopped dark chocolate and salt to taste, simmer uncovered for 5 more minutes until sauce coats the chicken and thickens slightly.
8. Step 8: Serve hot with steamed rice or warm corn tortillas.