Slow Simmered Seven-Mole Chicken Stew
A rich and complex chicken stew featuring a blend of seven distinct Oaxacan mole sauces, slow-cooked to meld deep, spicy, and chocolatey flavors. This mexican-inspired chicken ready in about 75 minutes pairs bone-in chicken thighs, seven-mole sauce blend, medium, diced white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 2 cups seven-mole sauce blend
- 1 medium, diced white onion
- 4, minced garlic cloves
- 2 cups chicken broth
- 3 tbsp vegetable oil
- 1 tsp dried oregano
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, for garnish toasted sesame seeds
- 1/4 cup, for garnish chopped fresh cilantro
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat until shimmering. Add 6 bone-in chicken thighs and brown on all sides, about 4 minutes per side, until golden and crispy. Remove chicken and set aside.
- Step 2: Lower heat to medium; add 1 diced medium white onion and 4 minced garlic cloves to the pot, sautéing for 5 minutes until softened and fragrant with edges beginning to caramelize.
- Step 3: Pour in 2 cups of seven-mole sauce blend and 2 cups chicken broth, stirring to combine and scrape up any browned bits from the bottom.
- Step 4: Return browned chicken thighs to the pot, sprinkle with 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper, then cover and reduce heat to low. Simmer gently for 45 minutes until chicken is tender and the sauce thickens and coats the meat.
- Step 5: Serve hot, garnished with 2 tbsp toasted sesame seeds and 1/4 cup chopped fresh cilantro for a nutty and fresh finish.
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.
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