Slow-Simmered Oaxacan Mole Negro with Chicken Thighs

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A rich, complex Oaxacan mole negro sauce slow-simmered with tender chicken thighs, featuring layers of dried chiles, spices, and chocolate. This Mexican-inspired chicken recipe, ready in about 100 minutes, pairs bone-in chicken thighs, 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 450 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 bone-in chicken thighs
• 3 whole dried pasilla chiles
• 3 whole dried mulato chiles
• 2 whole dried chipotle chiles
• 1 medium, quartered white onion
• 6 whole garlic cloves
• 2 medium, quartered tomato
• 1 small, torn tortilla
• 2 slices, torn day-old bread
• 1/4 cup almonds
• 1/4 cup pumpkin seeds (pepitas)
• 2 tbsp raisins
• 1 small (2-inch) cinnamon stick
• 4 whole cloves
• 1 tsp black peppercorns
• 2 tbsp sesame seeds
• 1 oz, chopped Mexican chocolate
• 3 tbsp vegetable oil
• 4 cups chicken broth
• 1 1/2 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Toast 3 dried pasilla chiles, 3 dried mulato chiles, and 2 dried chipotle chiles in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly puffed; transfer to a bowl and cover with 2 cups hot water to soak for 20 minutes.
2. Step 2: In the same skillet, toast 1/4 cup almonds, 1/4 cup pumpkin seeds, 2 tbsp sesame seeds, 4 whole cloves, 1 small cinnamon stick, and 1 tsp black peppercorns over medium heat for 3 minutes until aromatic and golden; remove and set aside.
3. Step 3: Add 3 tbsp vegetable oil to the skillet and fry 1 medium quartered white onion, 6 whole garlic cloves, 2 quartered tomatoes, 1 torn small tortilla, and 2 slices torn day-old bread for 5 minutes, stirring frequently until softened and slightly charred.
4. Step 4: Drain soaked chiles, reserving 1 cup soaking liquid, and blend them with toasted spices, fried vegetables, 2 tbsp raisins, 1 oz chopped Mexican chocolate, 1/2 tsp ground cumin, 1 1/2 tsp salt, and reserved chile soaking liquid until smooth.
5. Step 5: Heat a large pot over medium heat, add the blended mole sauce, and cook for 10 minutes, stirring frequently until fragrant and slightly thickened.
6. Step 6: Add 6 bone-in chicken thighs and 4 cups chicken broth to the mole sauce, bring to a simmer, cover, and cook gently for 45 minutes until the chicken is tender and the sauce coats the meat.
7. Step 7: Serve chicken thighs topped with mole negro sauce, garnished with toasted sesame seeds if desired.