Slow-Simmered Oaxacan Red Mole with Chicken Thighs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A deeply flavorful red mole sauce slow-cooked with aromatic spices and dried chiles, served over tender braised chicken thighs. This mexican-inspired chicken ready in about 105 minutes pairs chicken thighs, bone-in and skin-on, chiles dried guajillo chiles, chiles dried ancho 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

• 8 pieces chicken thighs, bone-in and skin-on
• 4 chiles dried guajillo chiles
• 3 chiles dried ancho chiles
• 2 chiles dried pasilla chiles
• 1 medium white onion, quartered
• 5 cloves garlic cloves, peeled
• 2 medium tomato, chopped
• 1/4 cup almonds, toasted
• 2 tbsp raisins
• 1 oz Mexican chocolate, chopped
• 1 stick cinnamon stick
• 4 whole cloves
• 1 tsp black peppercorns
• 3 tbsp vegetable oil
• 4 cups chicken broth
• 1 1/2 tsp salt

Instructions

1. Step 1: Remove stems and seeds from 4 dried guajillo chiles, 3 dried ancho chiles, and 2 dried pasilla chiles. Toast them in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Transfer to a bowl and cover with 2 cups boiling water; soak for 20 minutes until softened.
2. Step 2: While chiles soak, heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 8 bone-in, skin-on chicken thighs skin side down, cooking for 5-6 minutes until golden and crisp. Flip and cook an additional 4 minutes. Remove chicken and set aside.
3. Step 3: In the same pot, add 1 medium quartered white onion, 5 peeled garlic cloves, and 2 chopped medium tomatoes. Sauté for 6-7 minutes until softened and slightly caramelized.
4. Step 4: Drain softened chiles, reserving soaking liquid. Transfer chiles, sautéed veggies, 1/4 cup toasted almonds, 2 tbsp raisins, 1 oz chopped Mexican chocolate, 1 cinnamon stick, 4 whole cloves, and 1 tsp black peppercorns to a blender. Add 1 cup reserved soaking liquid and blend until smooth.
5. Step 5: Return the blended mole sauce to the pot. Add 4 cups chicken broth and 1 1/2 tsp salt. Bring to a simmer over medium-low heat and cook, stirring occasionally, for 25-30 minutes until the sauce thickens and deepens in color.
6. Step 6: Nestle the browned chicken thighs back into the mole sauce. Cover and simmer gently for 30-35 minutes until chicken is fully cooked and tender.
7. Step 7: Serve the chicken thighs topped with mole sauce, accompanied by steamed rice or warm corn tortillas.