Stewed Chicken in Mole Amarillo with Fresh Corn Tortillas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered in a fragrant, mildly spicy mole amarillo sauce served alongside warm homemade corn tortillas. This mexican-inspired chicken ready in about 60 minutes pairs bone-in chicken thighs, mole amarillo paste, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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: 45 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 4 bone-in chicken thighs seasoned with 1 teaspoon salt and brown on each side for 5 minutes until golden and crisp around the edges.
  2. Step 2: Add 1 medium sliced white onion and 3 minced garlic cloves to the skillet and sauté for 3 minutes until the onion is translucent and garlic fragrant.
  3. Step 3: Stir in 1 cup mole amarillo paste and cook for 2 minutes to release aromas. Slowly pour in 3 cups chicken broth, stirring to combine and bring to a simmer.
  4. Step 4: Reduce heat to low, cover, and simmer the chicken in mole amarillo sauce for 35 minutes or until the chicken is cooked through and tender.
  5. Step 5: While the chicken cooks, warm 8 yellow corn tortillas on a dry skillet over medium heat, flipping for 30 seconds each side until pliable and slightly toasted.
  6. Step 6: Serve the stewed chicken topped with 1/4 cup chopped fresh cilantro alongside the warm corn tortillas and 4 lime wedges for squeezing.

Frequently asked questions

How long does Stewed Chicken in Mole Amarillo with Fresh Corn Tortillas take to make?

Total time is about 60 minutes (15 min prep + 45 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 Stewed Chicken in Mole Amarillo with Fresh Corn Tortillas?

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 Stewed Chicken in Mole Amarillo with Fresh Corn Tortillas?

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 Stewed Chicken in Mole Amarillo with Fresh Corn Tortillas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stewed Chicken in Mole Amarillo with Fresh Corn Tortillas?

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.

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