Slow-Simmered Oaxacan Seven-Mole Chicken Stew

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

A rich, complex chicken stew featuring a blend of seven traditional Oaxacan moles, simmered slowly to deepen flavors and tenderize the meat. This mexican-inspired chicken ready in about 105 minutes pairs bone-in chicken thighs, dried ancho chilies, dried pasilla chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 large dried ancho chilies
• 3 large dried pasilla chilies
• 4 large dried guajillo chilies
• 2 tbsp toasted sesame seeds
• 1/4 cup toasted almonds
• 1/4 cup toasted pumpkin seeds (pepitas)
• 2 small corn tortillas, torn
• 1 oz dark chocolate (70% cacao), chopped
• 4 whole cloves
• 1 inch cinnamon stick
• 5 garlic cloves, peeled
• 1 medium white onion, quartered
• 4 cups chicken broth
• 3 tbsp vegetable oil
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Remove stems and seeds from 3 dried ancho, 3 dried pasilla, and 4 dried guajillo chilies. Toast them in a dry skillet over medium heat for 2 minutes until fragrant but not burnt, then soak in 2 cups hot water for 20 minutes until softened.
2. Step 2: In a blender, combine the soaked chilies with 2 tbsp toasted sesame seeds, 1/4 cup toasted almonds, 1/4 cup toasted pumpkin seeds, 2 torn small corn tortillas, 1 oz chopped dark chocolate, 4 whole cloves, 1-inch cinnamon stick, 5 peeled garlic cloves, and 1 quartered white onion. Add 1 cup chicken broth and blend until smooth and thick, about 2 minutes.
3. Step 3: Heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper, then brown them in the oil for 4 minutes per side until golden and crisp on edges.
4. Step 4: Pour the mole sauce from the blender into the pot with the chicken, stirring to coat. Add the remaining 3 cups chicken broth, bring to a simmer, then reduce heat to low and cover. Cook gently for 1 hour until the chicken is very tender and the sauce thickens, stirring occasionally.
5. Step 5: Taste and adjust seasoning with additional salt if needed. Serve hot with steamed rice or warm tortillas to enjoy the deep, layered flavors of this traditional Oaxacan seven-mole chicken stew.