Slow-Simmered Seven-Mole Chicken
Tender chicken pieces gently simmered in a rich, complex sauce blending seven traditional Oaxacan moles for deep, layered flavors. This mexican-inspired chicken ready in about 75 minutes pairs chicken thighs, bone-in, skin-on, vegetable oil, medium 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.
Ingredients
- 2 lbs chicken thighs, bone-in, skin-on
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 4 cloves 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
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.
Frequently asked questions
How long does Slow-Simmered Seven-Mole Chicken take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Seven-Mole Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Slow-Simmered Seven-Mole Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Seven-Mole Chicken for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Seven-Mole Chicken?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect balance of spices. My kids even ate it without complaining!
- ★★★★★
Loved the depth of the mole sauce. Made it for my husband's birthday and he couldn't stop raving.
- ★★★★★
This mole chicken was a hit at my family dinner! The flavors were complex and authentic.
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