Slow-Simmered Seven Mole Chicken Stew with Toasted Sesame

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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.

A hearty chicken stew featuring a rich blend of seven varieties of Oaxacan mole sauces, simmered slowly to meld deep, complex flavors accented by toasted sesame seeds. This Mexican-inspired chicken recipe, ready in about 70 minutes, pairs chicken thighs, bone-in and skin-on, olive oil, yellow 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 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.

Prep: 15 min Cook: 55 min Serves 6 Mexican cuisine 420 cal/serving

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Ingredients

6 pieces (about 2 lbs) chicken thighs, bone-in and skin-on
3 tbsp olive oil
1 medium (150 g) yellow onion, diced
4 garlic cloves, minced
2 cups (prepared or homemade mix of 7 mole types) Oaxacan mole sauce blend
3 cups chicken broth
2 tbsp toasted sesame seeds
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped

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Instructions

Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Season 6 chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown the chicken skin-side down for 4-5 minutes until golden and crispy. Flip and brown the other side for 3 minutes. Remove chicken and set aside.
Step 2: Reduce heat to medium, add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Stir in 2 cups mole sauce blend and 3 cups chicken broth. Scrape the bottom of the pot to incorporate any browned bits. Return chicken thighs to the pot, submerging them in the sauce.
Step 4: Bring to a gentle simmer, cover, and reduce heat to low. Cook for 45 minutes until chicken is tender and the sauce thickens slightly.
Step 5: Stir in 2 tbsp toasted sesame seeds and sprinkle 1/4 cup chopped fresh cilantro over the stew before serving.