Flavorful Oaxacan Mole Negro with Chicken Easy Authentic Recipe

“You know that moment when you catch a whiff of something so rich and complex it just pulls you in?” Well, that’s exactly what happened to me one humid Thursday evening at a little Mexican market tucked away between the usual bustle of downtown. I was browsing the spice aisle, fingers grazing over dried chiles and cinnamon sticks, when an elderly vendor struck up a conversation about her family’s treasured mole negro recipe. I wasn’t expecting to be invited into a world of smoky, bittersweet sauces that night, but there I was, scribbling down ingredients on the back of a crumpled receipt while the sounds of street musicians drifted through the open door.

Honestly, I forgot half the items at home when I first tried making this mole, and the kitchen looked like a battleground—there was chocolate dust everywhere, and a pot nearly boiled over. But the magic of that sauce, with its deep layers of toasted chiles, nuts, and yes, Mexican chocolate, made the chaos totally worth it. Maybe you’ve been there—trying to recreate a dish that feels like a secret handshake to a culture, a story told bite by bite.

This flavorful Oaxacan mole negro with chicken isn’t just a recipe; it’s a journey into the heart of Mexican culinary tradition. It’s a dish that’s been passed down through generations, bringing families together around the dinner table with its hearty, soulful richness. I keep coming back to it because it’s the kind of comfort food that makes you slow down and savor each mouthful, even on the busiest nights. So, let me guide you through making this authentic and easy-to-follow version that’s sure to become a favorite in your kitchen too.

Why You’ll Love This Recipe

After testing countless mole recipes, this one stands out for so many reasons. Trust me, I’m no stranger to mole’s reputation for being a kitchen marathon, but this version strikes a perfect balance between tradition and approachability.

• Quick & Easy: While mole might seem intimidating, this recipe comes together in about 90 minutes, perfect for a weekend dinner or a special weeknight treat.
• Simple Ingredients: No exotic or impossible-to-find items here—most ingredients are pantry staples or easy to source at your local market.
• Perfect for Family Gatherings: Whether it’s a casual Sunday meal or a festive occasion, mole negro impresses without the stress.
• Crowd-Pleaser: Kids and adults alike rave about the deep, layered flavors and tender chicken that melts in your mouth.
• Unbelievably Delicious: The blend of smoky chiles, rich Mexican chocolate, and toasted nuts creates a soulful sauce that’s both complex and comforting.

What makes this recipe different? It’s the way the Mexican chocolate is gently melted into the sauce, adding just the right touch of sweetness and depth without overpowering the spices. Plus, toasting the chiles and spices yourself unlocks a vibrant aroma that instantly transports you to Oaxaca’s bustling markets. Honestly, after a few tries, you’ll find this mole negro feels like a little treasure of your own kitchen.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most of these are pantry staples or easily found at Latin grocery stores, and a few can be swapped for alternatives if needed.

• For the Mole Sauce:
  • 4 dried pasilla chiles (seeded and stemmed)
  • 3 dried mulato chiles (seeded and stemmed)
  • 2 dried ancho chiles (seeded and stemmed)
  • 1 medium white onion, quartered
  • 4 cloves garlic, peeled
  • 2 tablespoons sesame seeds (toasted)
  • 1/4 cup almonds (toasted)
  • 2 tablespoons pumpkin seeds (toasted)
  • 1 corn tortilla, toasted and torn into pieces
  • 2 tablespoons Mexican chocolate (I recommend Ibarra or Abuelita for authentic flavor)
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 cups chicken broth (low sodium)
  • 2 tablespoons vegetable oil or lard
  • Salt to taste
• For the Chicken:
  • 4 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
  • Salt and pepper to season
  • 1 tablespoon vegetable oil

Ingredient tips: When selecting chiles, look for plump, unwrinkled pods with a deep color—they pack more flavor. If you can’t find Mexican oregano, regular oregano works but the flavor will be a bit different. The toasted nuts add a lovely nuttiness and texture; you can swap almonds with peanuts if preferred. For a gluten-free version, ensure your tortilla is corn-based and check your broth label.

Equipment Needed

• Large heavy-bottomed skillet or frying pan for toasting chiles and nuts
• Medium saucepan or pot for simmering mole sauce
• Blender or food processor (a high-speed blender works best for a smooth sauce)
• Measuring cups and spoons
• Wooden spoon or spatula for stirring
• Sharp knife and cutting board
• Optional: fine mesh strainer (for a silky mole, but not necessary)

I’ve tried making this mole with both a basic blender and a food processor; the key is to blend long enough to break down the nuts and chiles into a creamy texture. If you don’t have a fine mesh strainer, no worries—the sauce will still be delicious with a bit of texture. For toasting, a dry skillet works wonders, and I recommend using medium heat to avoid burning the spices.

Preparation Method

1. Prepare the Chicken: Pat the chicken thighs dry and season generously with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Brown the chicken on both sides until golden, about 4–5 minutes per side. Remove and set aside. This step locks in flavor and creates a nice crust.
2. Toast the Chiles: In the same dry skillet over medium heat, toast the dried pasilla, mulato, and ancho chiles for about 1–2 minutes per side. You’ll notice a fragrant, smoky aroma—be careful not to burn them, or the mole will taste bitter. Once toasted, place chiles in a bowl and cover with hot water. Let soak for 20 minutes until softened.
3. Toast Nuts and Seeds: While chiles soak, toast sesame seeds, almonds, and pumpkin seeds separately in the skillet over medium heat until golden and fragrant, roughly 2–3 minutes each. Set aside.
4. Toast Tortilla and Aromatics: Toast the corn tortilla pieces in the skillet until crisp and browned in spots, about 1–2 minutes per side. Also, char the onion quarters and garlic cloves until slightly blackened (you can do this directly on the skillet or under a broiler). This step adds a smoky depth to the mole.
5. Blend the Mole: Drain the softened chiles and transfer to a blender. Add toasted nuts, seeds, tortilla, onion, garlic, oregano, cinnamon, cloves, and about 1 cup of chicken broth. Blend until smooth, adding more broth gradually to reach a thick but pourable consistency.
6. Cook the Sauce: Heat 2 tablespoons vegetable oil in a heavy-bottomed pot over medium heat. Pour in the blended mole sauce and cook, stirring frequently, for 10 minutes. The sauce will thicken and deepen in color.
7. Add Mexican Chocolate: Break the Mexican chocolate into pieces and stir into the mole sauce. Continue cooking until the chocolate melts completely and the sauce is rich and glossy, about 5 minutes. Season with salt to taste.
8. Combine Chicken and Mole: Add the browned chicken thighs to the sauce. Cover and simmer gently over low heat for 30–40 minutes, turning the chicken halfway through, until the meat is tender and infused with mole flavors.
9. Final Touches: Taste and adjust seasoning if needed. The sauce should coat the chicken beautifully and have a balanced bittersweet flavor with a hint of spice.
10. Serve: Serve mole negro hot over steamed white rice or warm corn tortillas with a sprinkle of toasted sesame seeds on top.

Pro tip: If your mole seems too thick, add a splash more chicken broth. If too thin, simmer a little longer uncovered. The smell at this stage? Pure comfort, I promise you’ll want to lick the spoon.

Cooking Tips & Techniques

Making mole negro can seem daunting, but a few insider tips make the process smoother. First, don’t rush the toasting—good flavor depends on properly toasted chiles and nuts. I learned this the hard way when I burned a batch once, and the sauce was sadly bitter for days.

Blending the sauce well is key. If you want a silky texture, blend in batches and scrape down the sides often. A high-speed blender makes this much easier, but patience works too.

Simmer the mole gently to avoid scorching. Stir frequently, and if you notice it sticking, lower the heat or add a bit more broth. The chocolate should melt slowly into the sauce—too hot, and it can seize or separate.

For multitasking, toast chiles and nuts while the chicken is browning. This keeps the workflow efficient. Also, don’t skip the step of charring onion and garlic; the smoky notes add authenticity.

Finally, when simmering chicken in mole, cover the pot partially to let some moisture escape, concentrating flavors but keeping the meat juicy.

Variations & Adaptations

Here are some ways to make this mole negro your own:

• Vegetarian Version: Skip the chicken and use roasted vegetables like cauliflower, sweet potatoes, and mushrooms. Add vegetable broth instead of chicken broth.
• Spice it up: Add a pinch of cayenne or chipotle powder for extra heat if you like a bolder kick.
• Slow Cooker Method: After blending the sauce, transfer to a slow cooker, add browned chicken, and cook on low for 4 hours. Perfect if you want hands-off cooking.
• Nut Allergies: Substitute nuts with extra pumpkin seeds or sunflower seeds to keep the texture and flavor balanced.

Personally, I once swapped in dark cocoa powder when I ran out of Mexican chocolate. It wasn’t quite the same, but it saved dinner and still tasted delicious!

Serving & Storage Suggestions

This mole negro with chicken shines served hot and fresh, ideally with fluffy white rice or warm corn tortillas. A simple side of refried beans or a crisp green salad complements the rich sauce perfectly.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if the sauce thickens too much.

You can also freeze mole and chicken separately for up to 3 months. Thaw overnight in the fridge before reheating. Mole flavors actually deepen after sitting overnight, so leftovers often taste even better!

Nutritional Information & Benefits

This dish is hearty and packed with nutrients. Chicken thighs provide a great source of protein and essential vitamins, while the mole sauce offers antioxidants from chiles and spices. Mexican chocolate adds a touch of iron and magnesium.

Though rich, mole negro is balanced with wholesome ingredients and moderate fat content, especially if you use vegetable oil instead of lard. For gluten-free diets, this recipe fits perfectly if you use corn tortillas and ensure broth is gluten-free.

Also, the nuts and seeds contribute healthy fats and fiber, making this a satisfying and nourishing meal that’s much more than just comfort food.

Conclusion

So, there you have it—an authentic and approachable recipe for flavorful Oaxacan mole negro with chicken that brings a taste of Mexico right to your kitchen. Whether you’re cooking for family, friends, or just treating yourself, this mole offers a beautiful balance of smoky, sweet, and savory notes that are impossible to forget.

Don’t hesitate to tweak the spices or try the variations to suit your taste. I love how this recipe invites creativity while still honoring tradition.

If you give it a try, please drop a comment below sharing your experience or any twists you added. Cooking is always better when it’s shared, don’t you think? Happy cooking, and may your kitchen be filled with the warm aroma of mole soon!

FAQs

What kind of chocolate should I use for mole negro?

Mexican chocolate like Ibarra or Abuelita works best because it’s slightly sweet and grainy, melting into the sauce nicely. Avoid sweetened baking chocolate or cocoa powder alone.

Can I make mole negro ahead of time?

Absolutely! Mole often tastes even better the next day as flavors meld. Store in the fridge for up to 4 days or freeze for longer storage.

Is mole negro spicy?

Traditional mole negro has a gentle heat from the chiles but is more known for its complex, rich flavor rather than outright spiciness. You can adjust heat by adding more or fewer chiles.

What can I serve with mole negro?

Steamed white rice and warm corn tortillas are classic. You can also serve it with refried beans, roasted vegetables, or a fresh green salad to balance the richness.

Can I use chicken breast instead of thighs?

You can, but thighs stay juicier and absorb the mole sauce better. If using breast, cook carefully to avoid drying out and consider poaching in the sauce rather than browning first.

Print