---
title: Mole Negro Oaxaqueño (Black Chile-Chocolate Sauce with Chicken)
servings: 8
prep time: 45 minutes
cook time: 90 minutes
source: https://mycibora.com/recipes/oaxacan-mole-negro
---

Gather @chicken thigh{1.5%kg}, @dried pasilla chili{5}, @dried ancho chili{4}, @dried guajillo chili{3}, @dark chocolate{90%g}, @tomato{3}, @almond{50%g}, @raisin{50%g}, @sesame seed{3%tbsp}, @ripe plantain{1}, @dried oregano{1%tsp}, @vegetable oil{4%tbsp} and @chicken stock{1%l}.

Toast the chilies in a dry pan until dark and blistered — darker than feels safe, just short of burnt — then soak in hot water for 20 minutes. Toast the reserved seeds separately until nearly black. ~{20%minutes}

Char the tomatoes, @onion{1} and unpeeled @garlic{6%@clove{3}} in the same pan until blackened in spots; peel the garlic after. ~{8%minutes}

Fry the almonds, raisins, sesame seeds and plantain in 2 tablespoons of oil until golden, adding the @cinnamon{1}, cloves and oregano for the last 30 seconds. ~{5%minutes}

Blend everything — drained chilies, seeds, charred vegetables, fried nuts and fruit, spices — with enough stock to make a smooth, thick purée, in batches. Pass through a sieve.

Fry the purée in the remaining oil in a heavy pot, stirring constantly as it sputters and darkens, about 10 minutes. ~{10%minutes}

Add the chocolate, @sugar{1%tbsp} and remaining stock; simmer very gently, stirring often, for 45 minutes until the sauce is glossy and coats a spoon thickly. Season with @salt{}. ~{45%minutes}

Meanwhile poach the chicken thighs in salted water until cooked through, about 25 minutes. ~{25%minutes}

Bathe the chicken in the mole, scatter with sesame seeds and serve with rice and warm tortillas.