Smoky Oaxacan Black Mole Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender chicken braised in a rich, smoky Oaxacan black mole sauce, infused with dried chilies and spices for deep complex flavors. This mexican-inspired chicken ready in about 90 minutes pairs bone-in, skin-on chicken thighs, dried pasilla chilies, dried mulato chilies 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.

Ingredients

• 6 pieces, bone-in, skin-on chicken thighs
• 3 pieces dried pasilla chilies
• 3 pieces dried mulato chilies
• 2 pieces dried chipotle chilies
• 1 medium, quartered white onion
• 5 cloves, peeled garlic cloves
• 2 medium, chopped tomato
• 2 tbsp toasted sesame seeds
• 1 piece, 2-inch cinnamon stick
• 4 whole cloves cloves
• 1 star anise star
• 1 oz, chopped unsweetened dark chocolate
• 3 cups chicken broth
• 3 tbsp vegetable oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp brown sugar

Instructions

1. Step 1: Toast 3 dried pasilla chilies, 3 dried mulato chilies, and 2 dried chipotle chilies in a dry skillet over medium heat for 2-3 minutes until fragrant, flipping occasionally to avoid burning. Transfer to a bowl and cover with hot water to soak for 20 minutes until softened.
2. Step 2: In the same skillet, add 3 tbsp vegetable oil and heat over medium-high. Add 1 medium quartered white onion and 5 peeled garlic cloves, sautéing for 4 minutes until softened and slightly browned around the edges.
3. Step 3: Add 2 chopped medium tomatoes to the skillet and cook for 5 minutes until broken down and pulpy, stirring occasionally.
4. Step 4: Drain softened chilies and blend with the sautéed onion, garlic, tomatoes, 2 tbsp toasted sesame seeds, 1 cinnamon stick, 4 whole cloves, 1 star anise, 1 oz chopped unsweetened dark chocolate, 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp brown sugar, and 1 cup chicken broth until smooth.
5. Step 5: Season 6 bone-in, skin-on chicken thighs with salt and pepper. In a large heavy pot over medium-high heat, sear chicken thighs skin-side down for 5 minutes until golden and crispy, flip and cook 3 minutes more. Remove chicken and set aside.
6. Step 6: Pour blended mole sauce into the pot and cook over medium heat for 5 minutes until thickened and fragrant.
7. Step 7: Return chicken thighs to the pot, add remaining 2 cups chicken broth, cover, and simmer on low heat for 45 minutes until chicken is tender and sauce coats the meat.
8. Step 8: Serve hot with steamed rice or warm corn tortillas, spooning plenty of mole sauce over the chicken.