Slow-Simmered Oaxacan Mole Negro Chicken Stew
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 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 8: Serve hot with steamed rice or warm corn tortillas.
Frequently asked questions
How long does Slow-Simmered Oaxacan Mole Negro Chicken Stew take to make?
Total time is about 100 minutes (30 min prep + 70 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 Oaxacan Mole Negro Chicken Stew?
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 dried pasilla chiles from drying out.
Can I substitute ingredients in Slow-Simmered Oaxacan Mole Negro Chicken Stew?
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 Oaxacan Mole Negro Chicken Stew 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 Oaxacan Mole Negro Chicken Stew?
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.
