Slow-Simmered Seven-Mole Chicken Stew
Tender chicken thighs slowly cooked in a rich blend of seven traditional Oaxacan moles, creating a deep, complex sauce bursting with layers of chocolate, chili, and spices. This mexican-inspired chicken ready in about 75 minutes pairs bone-in chicken thighs, Oaxaca mole paste (seven-mole blend), chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 1 cup Oaxaca mole paste (seven-mole blend)
- 3 cups chicken broth
- 1 medium, quartered white onion
- 4, smashed garlic cloves
- 2 tbsp vegetable oil
- 1 small stick Mexican cinnamon stick
- 2, stemmed and seeded dried ancho chilies
- 1/2 cup, shredded Oaxaca cheese
- 1/4 cup, chopped fresh cilantro leaves
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown them in the oil for 4-5 minutes per side until golden and crisp at the edges. Remove chicken and set aside.
- Step 2: In the same pot, add 1 medium quartered white onion, 4 smashed garlic cloves, 1 small Mexican cinnamon stick, and 2 dried ancho chilies (stemmed and seeded). Sauté over medium heat for 5 minutes until fragrant and softened.
- Step 3: Stir in 1 cup Oaxaca seven-mole paste and slowly add 3 cups chicken broth, whisking to dissolve the mole paste completely. Bring to a simmer.
- Step 4: Return the browned chicken thighs to the pot, submerging them in the mole sauce. Cover and reduce heat to low, simmering gently for 45 minutes until chicken is tender and sauce thickens, stirring occasionally to prevent sticking.
- Step 5: Before serving, remove cinnamon stick and chilies. Sprinkle 1/2 cup shredded Oaxaca cheese and 1/4 cup chopped fresh cilantro over the stew. Serve hot with warm corn tortillas or rice.
Frequently asked questions
How long does Slow-Simmered Seven-Mole Chicken Stew 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 Stew?
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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Slow-Simmered Seven-Mole Chicken Stew?
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 Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Stew?
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.
