Slow-Simmered Oaxacan Seven-Mole Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender chicken pieces cooked slowly in a rich and complex blend of traditional Oaxacan seven moles, creating a vibrant and layered flavor experience. This mexican-inspired chicken ready in about 100 minutes pairs bone-in chicken thighs, whole dried pasilla chile pods, whole dried mulato chile pods 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 chile pods
• 3 whole dried mulato chile pods
• 2 whole dried chipotle chile pods
• 4 whole dried guajillo chile pods
• 2 tbsp raw sesame seeds
• 1 oz unsweetened dark chocolate
• 1 medium, quartered white onion
• 4 cloves garlic cloves
• 1 stick, 2-inch cinnamon stick
• 4 whole cloves
• 1 tsp cumin seeds
• 1 tsp anise seeds
• 1 tsp dried oregano
• 2, torn into pieces corn tortillas
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1.5 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Toast 3 dried pasilla, 3 mulato, 2 chipotle, and 4 guajillo chile pods in a dry skillet over medium heat for 2 minutes, turning frequently until fragrant but not burnt. Remove stems and seeds, then soak the chiles in 2 cups hot water for 20 minutes until softened.
2. Step 2: In the same skillet, toast 2 tbsp raw sesame seeds, 1 tsp cumin seeds, 1 tsp anise seeds, 4 whole cloves, and 1 cinnamon stick over medium heat for 2-3 minutes until aromatic. Grind these toasted spices with 1 medium quartered white onion, 4 garlic cloves, 1 tsp dried oregano, 2 torn corn tortillas, and the softened chiles in a blender with 1 cup chicken broth until smooth.
3. Step 3: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Season 6 bone-in chicken thighs with 1.5 tsp salt and 1 tsp black pepper, then brown in batches for 4 minutes per side until golden and crispy. Remove chicken and set aside.
4. Step 4: Pour the blended mole sauce into the pot and cook over medium heat, stirring occasionally, for 8 minutes until thickened and fragrant. Stir in 1 oz unsweetened dark chocolate until melted and fully incorporated.
5. Step 5: Return the browned chicken thighs to the pot, cover with remaining 2 cups chicken broth, bring to a low simmer, then cover and cook on low heat for 45 minutes until chicken is tender and sauce is deep and rich.
6. Step 6: Serve hot with steamed white rice or warm corn tortillas to soak up the flavorful seven-mole sauce.