Braised Chicken with Oaxacan Mole
Immerse yourself in the rich, intricate flavors of southern Mexico with this Braised Chicken with Oaxacan Mole recipe. Tender, bone-in chicken thighs are seared to golden perfection and then slow-cooked in a luxurious, homemade mole sauce that strikes the perfect balance of sweet, savory, and smoky. Featuring a medley of dried ancho and guajillo chilies, toasted almonds, sesame seeds, and velvety unsweetened chocolate, this traditional Oaxacan mole is bursting with deeply layered flavors. Aromatic notes of cinnamon and cumin tie the dish together, while a garnish of fresh cilantro and a squeeze of lime add vibrant freshness. Perfect for a comforting family dinner or an elegant dinner party centerpiece, this recipe invites you to savor the authentic taste of Oaxacan cuisine with every bite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 3 pieces dried ancho chilies, stemmed and seeded
- 2 pieces dried guajillo chilies, stemmed and seeded
- 1 cup crushed tomatoes
- 3 cups chicken stock
- 0.25 cup almonds, toasted
- 0.25 cup sesame seeds, toasted
- 1 ounce unsweetened chocolate, chopped
- 0.5 teaspoon cinnamon
- 1 teaspoon cumin
- 1 tablespoon sugar
- 1 teaspoon white vinegar
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken thighs until golden brown, about 4-5 minutes per side. Remove from the pot and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
Toast the dried ancho and guajillo chilies in the pot for about 1 minute until aromatic. Add the crushed tomatoes, chicken stock, almonds, sesame seeds, chopped chocolate, cinnamon, cumin, sugar, and white vinegar. Stir to combine.
Reduce the heat to low and simmer the sauce for 20 minutes to allow the flavors to meld and the chilies to soften.
Transfer the sauce to a blender or use an immersion blender to puree the mixture until smooth. Be careful when blending hot liquids—work in batches if needed.
Return the blended mole sauce to the pot and add the seared chicken thighs back in. Spoon some sauce over the chicken to coat.
Cover the pot with a lid and simmer on low heat for 45-50 minutes, or until the chicken is tender and cooked through.
Taste the mole sauce and adjust seasoning with additional salt, sugar, or vinegar if needed.
Serve the braised chicken with a generous amount of mole sauce spooned over the top. Garnish with chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 3515 mg | 153% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 37.8 g | ||
| Protein | 225.4 g | 451% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 788 mg | 61% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 3733 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
