Slow-Simmered Oaxacan Red Mole Chicken

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Tender chicken pieces gently cooked in a rich, complex Oaxacan red mole sauce featuring traditional chili and chocolate flavors. This Mexican-inspired chicken recipe, ready in about 90 minutes, pairs bone-in chicken thighs, dried guajillo chilies, dried pasilla chilies 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

• 8 pieces bone-in chicken thighs
• 4 pieces dried guajillo chilies
• 3 pieces dried pasilla chilies
• 2 pieces dried ancho chilies
• 1/2 cup shredded Oaxaca cheese
• 1 oz Mexican chocolate
• 1 medium, quartered white onion
• 4 garlic cloves
• 2 tbsp toasted sesame seeds
• 1 cinnamon stick
• 3 whole cloves
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Toast 4 dried guajillo chilies, 3 dried pasilla chilies, and 2 dried ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant and slightly darkened but not burned; then soak them in 2 cups hot water for 20 minutes.
2. Step 2: In a blender, combine soaked chilies with 1 medium quartered white onion, 4 garlic cloves, 1 oz Mexican chocolate, 2 tbsp toasted sesame seeds, 1 cinnamon stick, and 3 whole cloves; blend with 1 cup chicken broth until smooth.
3. Step 3: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat; season 8 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper, then brown them in batches for 4 minutes per side until golden, then set aside.
4. Step 4: Pour the blended mole sauce into the pot and cook over medium heat for 8 minutes until it thickens slightly and the raw smell cooks off, stirring frequently.
5. Step 5: Return the browned chicken thighs to the pot, add the remaining chicken broth, cover, and simmer gently for 45 minutes until the chicken is tender and cooked through.
6. Step 6: Serve the chicken with 1/2 cup shredded Oaxaca cheese sprinkled on top while the mole is hot, allowing the cheese to soften and meld with the sauce.