Slow-Simmered Oaxacan Negro Mole with Chicken Thighs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A rich and complex Oaxacan mole negro sauce slow-simmered with tender chicken thighs, blending smoky, sweet, and earthy flavors. This mexican-inspired chicken ready in about 120 minutes pairs dried pasilla negro chilies, dried mulato chilies, dried ancho chilies 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

• 4 pieces dried pasilla negro chilies
• 3 pieces dried mulato chilies
• 3 pieces dried ancho chilies
• 2 tbsp sesame seeds
• 1 oz unsweetened Mexican chocolate
• 1 medium, chopped white onion
• 4 cloves, minced garlic cloves
• 2 medium, chopped tomato
• 1 stick (2 inches) cinnamon stick
• 4 whole cloves
• 1 tsp black peppercorns
• 3 tbsp vegetable oil
• 6, bone-in, skin-on chicken thighs
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1 tbsp brown sugar

Instructions

1. Step 1: Toast 4 dried pasilla negro chilies, 3 dried mulato chilies, and 3 dried ancho chilies in a dry skillet over medium heat for 2-3 minutes until fragrant; then soak them in 2 cups hot water for 20 minutes until softened.
2. Step 2: While chilies soak, toast 2 tbsp sesame seeds in the same skillet over medium heat for 1-2 minutes until golden and fragrant; set aside.
3. Step 3: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 medium chopped white onion and 4 minced garlic cloves; sauté for 4-5 minutes until softened and translucent.
4. Step 4: Add 2 chopped medium tomatoes to the pot and cook for 5 minutes until they break down and the mixture thickens.
5. Step 5: Drain the soaked chilies, reserving the soaking liquid. Blend the chilies with the tomato mixture, 2 tbsp toasted sesame seeds, 1 oz unsweetened Mexican chocolate, 1 cinnamon stick, 4 whole cloves, 1 tsp black peppercorns, and 1/2 cup reserved chili soaking liquid until smooth.
6. Step 6: Return the blended sauce to the pot over low heat. Add 3 cups chicken broth, 1 1/2 tsp salt, and 1 tbsp brown sugar; stir and simmer gently for 45 minutes, stirring occasionally until thickened and aromatic.
7. Step 7: Meanwhile, season 6 bone-in, skin-on chicken thighs with salt and sear in a separate skillet over medium-high heat for 4 minutes per side until golden brown.
8. Step 8: Add the seared chicken thighs to the mole sauce, cover, and simmer over low heat for 30 minutes until chicken is cooked through and tender.
9. Step 9: Remove the cinnamon stick and cloves before serving. Serve the chicken thighs topped with mole sauce and sprinkle extra toasted sesame seeds if desired.