Slow-Simmered Seven Moles Chicken Stew

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A rich and complex chicken stew featuring a blend of seven traditional Oaxacan moles, slow-simmered to deepen flavors and tenderize the meat. This Mexican-inspired chicken recipe, ready in about 140 minutes, pairs bone-in chicken thighs, vegetable oil, onion 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 tbsp vegetable oil
• 1 large, diced onion
• 4 cloves, minced garlic cloves
• 2, stemmed and seeded dried ancho chiles
• 2, stemmed and seeded dried pasilla chiles
• 3, stemmed and seeded dried guajillo chiles
• 1, stemmed and seeded dried chipotle chiles
• 2 tbsp toasted sesame seeds
• 1 oz, chopped unsweetened Mexican chocolate
• 1 cinnamon stick
• 4 whole cloves
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 2 medium, roasted and chopped tomato
• 4 cups chicken broth
• to taste salt
• 1/4 cup chopped for garnish fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Add 6 bone-in chicken thighs and brown on all sides for about 6 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
3. Step 3: Toast 2 dried ancho, 2 pasilla, 3 guajillo, and 1 chipotle chiles in a dry skillet over medium heat for 2 minutes until aromatic, then soak in hot water for 15 minutes until softened.
4. Step 4: Drain chiles and blend with 2 tbsp toasted sesame seeds, 1 oz chopped Mexican chocolate, 1 cinnamon stick, 4 cloves, 1 tsp cumin seeds, 1 tsp black peppercorns, and 2 roasted chopped tomatoes until smooth.
5. Step 5: Pour the mole sauce into the pot with onions and garlic. Add 4 cups chicken broth and stir well. Return chicken thighs to the pot.
6. Step 6: Cover and simmer on low heat for 1.5 hours until chicken is tender and sauce thickens, stirring occasionally.
7. Step 7: Season with salt to taste, garnish with 1/4 cup chopped fresh cilantro, and serve hot with warm tortillas or rice.