Slow-Simmered Seven Mole Chicken Stew with Toasted Sesame

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 70 minutes pairs olive oil, medium (150 g) yellow onion, diced, garlic cloves, minced 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.

★ 4.5 (13 ratings) Prep: 15 min Cook: 55 min Serves 6 Mexican cuisine 420 cal/serving
Plan a meal with the AI → Order on Instacart →

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Stir in 2 tbsp toasted sesame seeds and sprinkle 1/4 cup chopped fresh cilantro over the stew before serving.

Frequently asked questions

How long does Slow-Simmered Seven Mole Chicken Stew with Toasted Sesame take to make?

Total time is about 70 minutes (15 min prep + 55 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 with Toasted Sesame?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Seven Mole Chicken Stew with Toasted Sesame?

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 with Toasted Sesame 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 with Toasted Sesame?

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

Related recipes

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →