Slow-Simmered Red Mole Negro with Chicken Thighs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A rich and complex Oaxacan mole negro sauce slowly simmered with tender chicken thighs, blending smoky, spicy, and slightly sweet flavors. This mexican-inspired chicken ready in about 100 minutes pairs whole dried pasilla chilies, whole dried mulato chilies, whole 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 whole dried pasilla chilies
• 3 whole dried mulato chilies
• 3 whole dried ancho chilies
• 3 tbsp vegetable oil
• 1 medium, chopped white onion
• 4, minced garlic cloves
• 2 medium, roasted and peeled tomato
• 1 small, toasted and broken into pieces tortilla
• 1/4 cup, toasted almonds
• 2 tbsp raisins
• 30 g, chopped Mexican chocolate
• 1 whole cinnamon stick
• 3 whole cloves
• 1 tsp black peppercorns
• 3 cups chicken broth
• 6 pieces chicken thighs, bone-in and skin-on
• 2 tsp, divided salt

Instructions

1. Step 1: Remove stems and seeds from 4 dried pasilla chilies, 3 dried mulato chilies, and 3 dried ancho chilies. Toast chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, flipping frequently to avoid burning.
2. Step 2: Transfer toasted chilies into a bowl and cover with 2 cups of hot water. Soak for 20 minutes until softened.
3. Step 3: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium chopped white onion and 4 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
4. Step 4: Drain chilies and blend with the soaked water, 2 roasted and peeled medium tomatoes, 1 small toasted tortilla piece, 1/4 cup toasted almonds, 2 tbsp raisins, 30 g chopped Mexican chocolate, 1 whole cinnamon stick, 3 whole cloves, and 1 tsp black peppercorns until smooth.
5. Step 5: Pour the blended mole sauce into the pot with onions and garlic. Simmer gently over low heat for 15 minutes, stirring occasionally.
6. Step 6: Season 6 bone-in, skin-on chicken thighs with 1 tsp salt. In a separate skillet, brown chicken thighs in 1 tbsp oil over medium-high heat for 3 minutes per side until golden.
7. Step 7: Add browned chicken thighs to the mole sauce, pour in 3 cups chicken broth and 1 tsp salt. Cover and simmer on low for 45 minutes, until chicken is tender and sauce thickens, stirring occasionally to prevent sticking.