Slow-Simmered Seven Mole Chicken with Toasted Seeds
A rich, complex chicken stew featuring Oaxaca's famed seven moles, slow-simmered with toasted pumpkin and sesame seeds for deep, layered flavor. This mexican-inspired chicken ready in about 100 minutes pairs bone-in chicken thighs, dried ancho chiles, dried pasilla chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 3 pieces dried ancho chiles
- 3 pieces dried pasilla chiles
- 2 pieces dried mulato chiles
- 2 pieces dried chipotle chiles
- 2 medium, chopped tomato
- 1 medium, quartered white onion
- 4, peeled garlic cloves
- 1/4 cup toasted pumpkin seeds
- 2 tbsp toasted sesame seeds
- 1 oz, chopped Mexican chocolate
- 1 cinnamon stick
- 3 whole cloves
- 1 tsp anise seeds
- 3 cups chicken broth
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Remove stems and seeds from 3 dried ancho, 3 pasilla, 2 mulato, and 2 chipotle chiles. Toast them in a dry skillet over medium heat for 2 minutes until fragrant, then soak in 2 cups hot water for 20 minutes.
- Step 2: While chiles soak, heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium quartered white onion and 4 peeled garlic cloves, sautéing for 5 minutes until softened and fragrant.
- Step 3: Drain chiles and puree with 2 chopped medium tomatoes, 1 oz chopped Mexican chocolate, 1 cinnamon stick, 3 whole cloves, 1 tsp anise seeds, and 1 cup soaking water until smooth.
- Step 4: Pour chile puree into the pot with onion and garlic. Cook over medium heat for 10 minutes, stirring frequently until the sauce thickens and darkens.
- Step 5: Add 6 bone-in chicken thighs, 3 cups chicken broth, 1/4 cup toasted pumpkin seeds, and 2 tbsp toasted sesame seeds to the pot. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 6: Bring to a boil, then reduce heat to low and simmer covered for 1 hour, stirring occasionally, until chicken is tender and sauce is rich and velvety.
- Step 7: Remove cinnamon stick and whole cloves before serving. Serve mole chicken with warm corn tortillas or rice.
Frequently asked questions
How long does Slow-Simmered Seven Mole Chicken with Toasted Seeds take to make?
Total time is about 100 minutes (30 min prep + 70 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 with Toasted Seeds?
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 with Toasted Seeds?
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 with Toasted Seeds 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 with Toasted Seeds?
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.
