Chicken mole with coriander rice

Chicken mole with coriander rice

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(34 ratings)

Prep: 30 mins Cook: 2 hrs


Serves 6
If you're a fan of chilli con carne, you'll love this dark, sweet and spicy South American stew with ancho, ground nuts and chocolate

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal690
  • fat22g
  • saturates5g
  • carbs93g
  • sugars13g
  • fibre3g
  • protein28g
  • salt0.5g
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  • 2 ancho chilli (see tip, below)



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 8 bone-in chicken thigh, skins removed
  • 2 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp ground cumin
  • 1½ tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 3 garlic clove, roughly chopped
  • 50g raisin
  • 2 tbsp smooth peanut butter
  • 2 tbsp chipotle paste
  • 400g can chopped tomato
  • 25g dark chocolate (look for one with at least 70% cocoa solids)
  • 1 small red onion, sliced into rings
  • juice 1 lime, plus wedges to serve (optional)



    The same shape, but smaller than…

  • 150ml pot soured cream

For the coriander rice

  • 600g long grain rice
  • large bunch coriander, finely chopped
  • zest 2 limes and juice of 1



    The same shape, but smaller than…


  1. Put the chillies in a bowl and add enough boiling water to just cover. Leave to soften for 20 mins. Meanwhile, heat the oil in a flameproof casserole dish, season the chicken, then brown on all sides. You may have to do this in batches so you don’t overcrowd the dish. Remove to a plate. Add the onions to the dish and cook for 5 mins until softened. Add the spices and cook for 1 min until aromatic.

  2. Remove the chillies from their soaking liquid, reserving the liquid, and discard the stalks and seeds. Put in a food processor with 4 tbsp of the soaking liquid, the garlic and raisins. Whizz to a paste, then tip into the dish. Add the peanut butter, chipotle paste, tomatoes and 400ml water (fill up the tomato can and swirl to get all the tomato bits out). Return the chicken to the dish and season. Cover with a lid and simmer, stirring occasionally, for 1 hr.

  3. Remove the chicken pieces to a plate. Using 2 forks, shred the meat and discard the bones. Return the chicken to the sauce, add the chocolate and continue cooking, uncovered, for 30 mins more. If the sauce looks like it’s getting a little too thick, add some of the chilli soaking liquid or some water.

  4. Cook the rice following pack instructions. Meanwhile, put the red onion in a small bowl. Add the lime juice and a pinch of salt. Leave to pickle until ready to serve. When the rice is cooked, add the coriander and lime zest and juice, and fluff up with a fork. Remove the mole from the heat, scatter with the pickled red onion and serve alongside the rice, with soured cream and lime wedges, if you like.

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Comments (39)

michellecorp's picture

This dish is superb, even the kids loved it. Be careful with the Chipotle paste, I added according to the recipe but would reduce a little next time. I will be cooking this for friends very soon.

laulek's picture

This became one of my favourite meals! Such rich flavour, can't wait to make it again

rhudson's picture

Great recipe - brilliant when you're in the mood for something rich and satisfying!

jenabrady91's picture

Made this last night for me and my partner. Thought it was lovely but was a little sweet so think it could do with a bigger chilli hit. Served with wraps and sour cream. Used roasted peppers with some extra smoky paprika but will definitely make again with a couple of adjustments.

kathy535's picture

This was nice. I couldn't find ancho chillies so used a whole roasted red pepper and a tablespoon of the liquid from the jar plus 2 tsp smoked paprika and an extra teaspoon of chipotle paste. After shredding the chicken, I tasted the stew and found it a little sweet so added 2tsp cider vinegar. Next time I might not do that as it neutralised some of the complexity of the flavours.

salypimienta's picture

Just to clarify this is not South American, but a Mexican style recipe, as a difference to Chilli con Carne which is Texan, with a Mexican influence.

southowl's picture

I halved the recipe and served it in a big bowl with pitta bread and salad on the side instead of rice for me and my boyfriend. It was absolutely delicious and had us both fighting over the sauce. I would absolutely make this again!

cathynoon's picture

Just made this tonight. Found all of the ingredients in the Hispanic section of the supermarket.
On the spicy side but very tasty and flavor-rich. Made as-is and found all the flavors to be complementary. I also made the pickled onions and served it with avocado. I paired it with a cold Gewurztraminer which took the edge off the spice. Rounded off the meal with fresh mango. Delicious. I will definitely make again.

heatherkeen's picture

Really nice.... Deep warming flavours (did't find the ancho chillies though!)

sophiemavin's picture

Fabulous recipe. I couldn't get the chillies and used chilli powder instead and overdid it a little. Fortunately I managed to calm it down and it went down a treat with everyone. I'll use roasted peppers next time. Scrummy.

harrish's picture

Good recipe, nice thick sauce & loved the shredded chicken. Couldn't find ancho chillies so used a dried chilli from Schwartz (not sure what sort it was). Found it a bit too spicy so may not bother with the chilli next time. Halved the recipe and found it served 4 easily when served with wraps and sweet potato wedges instead of the rice

nekent2426's picture

Really enjoyed this, easy to make and very tasty would eat it again

suziefoodie's picture

DELICIOUS!!!! You HAVE to make this! I cooked this on a saturday for friends, well worth the effort - there were 4 of us and it all got eaten so not sure it would feed 6! I served it with the rice, baked nachos with jalepenos and cheese, lots of soured cream, salsa and guacamole. Oh and the apple-mint mojitos also on the goodfood website... :D

bengalcat's picture

This was amazing... can't wait to make it again! Highly recommended... I served ours with plain rice and wraps with soured cream.... fajitas with a difference.... delicious

lockers's picture

lovely tasty dish, will try again possibly next time in the oven.

Druunica89's picture

Such an amazing depth of flavour! All the ingredients complement each other to perfection. Used four deboned and skinless chicken legs and replaced the anchos for two heaped tbsp homemade ajvar (traditional Serbian roasted red pepper relish) and a pinch of smoked paprika as suggested. Used wholegrain rice. Wonderful and sooooooo tasty!

tricia1802's picture

I got the ancho chillies in Tesco at the specialist ingredients and made this, as suggested in the magazine, as a Saturday night one-pot. Everyone in the family loved this so 10 out of 10 guys.

suegriff26's picture

Enjoyed this a lot, if a little bit sweet. Would definitely make again but would use a bit less chocolate. Would never serve 6 people! Got 4 small-medium portions out of this and that was after adding half a can of red kidney beans.

bkelaries's picture

This is GORGEOUS! I couldn't get ancho chillies so got a jar of roasted red peppers and used a few of those. Really easy to make, bung things in a casserole dish, leave for a bit, bung some more things! Beautifully complex flavour of smoky, sweet and tangy from the lime juice and red onion and lime juice and zest in the rice. Made this recipe as is and it'll do me and my partner for 2 days which is great! So pleased with this, I love Mexican food and this has made me want to hunt out more recipes!


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