Slow-Simmered Seven-Mole Chicken

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken pieces gently simmered in a rich, complex sauce blending seven traditional Oaxacan moles for deep, layered flavors. This Mexican-inspired chicken recipe, ready in about 75 minutes, pairs chicken thighs, bone-in, skin-on, vegetable oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Prep: 15 min Cook: 60 min Serves 4 Mexican cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 lbs chicken thighs, bone-in, skin-on
2 tbsp vegetable oil
1 medium onion, diced
4 garlic cloves, minced
2 cups prepared Oaxacan mole sauce (blend of 7 moles)
1 cup chicken broth
1 cinnamon stick
2 dried chile ancho
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds chicken thighs, skin side down, and brown for 5 minutes per side until golden and crispy; remove and set aside.
Step 2: In the same pot, add 1 medium diced onion and 4 minced garlic cloves; sauté for 3-4 minutes until fragrant and translucent.
Step 3: Add 2 dried chile ancho and 1 cinnamon stick to the pot, then pour in 2 cups prepared Oaxacan mole sauce and 1 cup chicken broth; stir to combine and bring to a gentle simmer.
Step 4: Return the browned chicken thighs to the pot, cover, reduce heat to low, and simmer gently for 45 minutes until the chicken is tender and the sauce thickens to coat the meat.
Step 5: Season with 1 teaspoon salt and 1/2 teaspoon black pepper, remove the cinnamon stick and chile ancho pods, and sprinkle 1/4 cup fresh chopped cilantro over the dish before serving.