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Flavorful Mole Negro Oaxaqueño with Grilled Chicken

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An authentic and easy-to-make Mexican dish featuring smoky, sweet, and spicy mole negro sauce served over grilled chicken thighs. This recipe captures the rich culinary heritage of Oaxaca with pantry-friendly ingredients and a balanced flavor profile.

Ingredients

Scale
  • 3 dried pasilla chiles, stemmed and seeded
  • 3 dried mulato chiles, stemmed and seeded
  • 2 dried chipotle chiles, stemmed and seeded
  • 1/4 cup sesame seeds, toasted
  • 1/4 cup pumpkin seeds (pepitas), toasted
  • 1 small onion, chopped
  • 3 garlic cloves, peeled
  • 1 ripe plantain, peeled and sliced
  • 2 oz Oaxacan chocolate or Mexican chocolate (substitute bittersweet chocolate)
  • 2 tbsp almonds or peanuts, toasted (optional)
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tbsp brown sugar
  • 1 tbsp tomato paste
  • 4 cups chicken broth (preferably homemade or low sodium)
  • 2 tbsp vegetable oil or lard
  • Salt and freshly ground black pepper to taste
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh lime wedges for serving

Instructions

  1. Heat a dry skillet over medium heat. Toast the pasilla, mulato, and chipotle chiles for about 1-2 minutes per side, turning frequently until fragrant but not burnt. Remove chiles and soak them in hot water for 20 minutes to soften.
  2. In the same skillet, toast sesame seeds, pumpkin seeds, and almonds or peanuts (if using) until golden and aromatic, about 3-4 minutes. Set aside.
  3. Add oil to the skillet and sauté chopped onion and garlic until translucent and slightly browned, about 5 minutes. Add sliced plantain and cook until softened and caramelized, another 4-5 minutes.
  4. Drain the softened chiles, reserving soaking liquid. In a blender, combine chiles, toasted seeds and nuts, sautéed aromatics, tomato paste, brown sugar, oregano, cinnamon, cloves, and chocolate. Add about 1 cup of the soaking liquid and blend until smooth, adding more liquid as needed for a smooth consistency.
  5. Pour the blended sauce into a large saucepan. Add chicken broth and bring to a simmer over medium-low heat. Cook for 30-40 minutes, stirring occasionally, until thickened and rich. Season with salt and pepper to taste. Thin with extra broth if sauce becomes too thick.
  6. While the mole simmers, rub chicken thighs with olive oil, cumin, smoked paprika, salt, and pepper. Preheat grill or grill pan to medium-high heat. Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Let rest for a few minutes before serving.
  7. Spoon mole negro generously over grilled chicken. Garnish with sesame seeds or fresh herbs if desired. Serve with lime wedges on the side.

Notes

If mole tastes too bitter, add a splash of orange juice or a pinch more sugar to balance flavors. Toast chiles and seeds carefully to avoid burning. Blend thoroughly for a smooth sauce. Let chicken rest after grilling to keep it juicy. For nut-free version, omit almonds and peanuts and add extra pumpkin seeds. Mole tastes better the next day as flavors meld. Leftovers keep refrigerated up to 4 days or frozen up to 3 months.

Nutrition

Keywords: mole negro, Oaxacan mole, grilled chicken, Mexican recipe, authentic mole, smoky mole sauce, traditional Mexican, easy mole recipe

Find it online: https://shimmersnack.com/flavorful-mole-negro-oaxaque-n-o-recipe-with-grilled-chicken-easy-and-authentic-guide/