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)

bkecky's picture

We were really disappointed with this recipe. My husband is Mexican and to make mole, we often struggle to find the ingredients unless we have recently come back with a suitcase of food from Mexico. It just didn't taste like mole we know (there are many variations) but it lacked the richness of traditional mole. It seemed strange to have so few chillies - no mulato, pasilla, guajillo.... And my husband said using a tin of tomatoes and peanut butter was an insult to mole haha. It was edible but just not like mexican mole. But then again chilli con carne is not like mexican chile con carne so maybe it's just what you are used to! We ate it but sadly our search for a mole recipe with available ingredients in the UK continues.

CDA84's picture

I can't rave enough about this meal! It tastes divine, really worth the effort to get the ancho chilies - I've seen them in mainstream shops nowadays. I used boneless chicken thighs, just for ease really. Still works perfectly. The majority of the chicken breaks apart in cooking, but you can break any larger pieces with a couple of forks. I have eaten it with rice, or with wraps and it's gorgeous either way!

mariabudgen's picture

Excellent recipe - takes time to cook but not difficult. Made it this week for a Mexican themed work leaving do buffet and everyone complemented me on it, saying it was nicer than those they had tasted elsewhere. I used 2 chilled packs of chicken thighs - opted for the boneless skin off packs which made it easy. I work in Borough Market in London so visited our spice trader for a packet of the ancho chillies - the pack only contains 3 as they're big, so I will need another pack next time I make it! I also expected to find chipotle paste in Tesco but online it came up with a Mexican tinja paste (or something like that) which in the small print said it contained chipotles - that did the job. Will definitely make this again as so tasty. Last night we served it with plain rice (as I know not everyone likes coriander) and then today I had the tiny amount of leftovers reheated on some tortilla chips - yum!

Newbie2015's picture

Hi everyone. I need help with this one please. Read all the positive comments and made this last night for the first time. Not sure where I went wrong but my finished product looks NOTHING like the picture and it is really runny. I puréed the tin of tomatoes as the men in my family don't like tomato chunks and I used ordinary chillies but apart from that followed the recipe to the letter. Any suggestions gratefully received. Thanks.

mariabudgen's picture

Hi, in answer to your query, mine seemed very wet after the first hour of cooking, but once I'd forked through the chicken to break it up into pulled chicken as per the recipe it thickened it all up nicely, by the time it had finished the final half hour of cooking. Presume you did break up the chicken as per the instructions, and didn't leave as whole thighs?

foodiefil's picture

Did you use a flameproof casserole? These get hotter so will reduce the sauce faster. Also, if you (like me) have an induction hob these aren't as hot as gas so you'd need to increase the temp. And did you cook uncovered for the 30 mins? I know you said you did everything, just prompting little things that can be easily forgotten and would have contributed to a runny sauce! Things usually take longer for me to thicken up so just persevere (difficult when people are hungry!) or add some cornflour - few tsps, bit of water to make a paste, add to sauce, back on heat and stir. Make sure you season again after you've done this, the cornflour can dull the flavour a tidge. Sorry it didn't work out for you this time though! x

graceaimee's picture

Just an FYI - I went shopping for this recipe yesterday and found that Tesco do dried Ancho chillies! Can't wait to try this.

dorothyd's picture

This is the second time I have made this and once again the flavours were excellent. Guests full of compliments about it and wanted the recipe. Just used ordinary chillies, from the garden and they worked well. Made double the amount for the freezer.

slrose83's picture

Made this last night with salad, wraps, guacamole, sour cream and spicy wedges....went down fantastically......made suggested changes as couldn't find ancho chillies used grilled peppers and smoked paprika and a touch of chilli powder, great for a help yourself style dinner with friends.....Only change I would make next time is to do more pickled red onions....Definitely make again!!!!

Liv2cook's picture

DELICIOUS! Chocolate and pb really work. As onion and garlic free, I omitted them and instead of the chipotle paste mixed together tomato puree and smoked paprika. Also used chilli powder instead of ancho chillies because you can control the heat more.

dorothyd's picture

super dish. So tasty, just added ordinary chillies from the garden, as I couldn't find ancho chillies. Will be making again soon.

fayewakefield's picture

Enjoyed this. Peanut butter can be overpowering so might use abit less next time. Freezes well and cooking chicken on bone ensures nice and tender.

archangelrich's picture

I too couldn't easily find ancho chillies - they're widely available in mexican supermarkets in London, so I'm sensing I may go and stock up.

I made the amendments as suggested, but found in the absence of a chilli it was smokey but not spicey, so added a dollop of habanero hot sauce to taste. The result was a rich, sweet 'n' smokey stew with a very slow and gentle afterburn - works vey well. But next time I'm going to find the anchos.

dfillbrook's picture

This dish is GORGEOUS, rich smokey flavours and a real winner at a party for 13 adults. I had to triple the ingredients, but it went down a storm, everyone loved it and there was none left! A real winner and one I will certainly be cooking again!

cakeanyone's picture

The whole family loved this. I used chicken breasts but will use thighs next time because they were a little dry even though o
I reduced cooking time. I also only used half the amount of raisins but will use the whole amount next time. Didn't have chipotle paste so followed the tip and blackened a pepper (green) and added smoked paprika. Served with rice and spicy sweet potato wedges. The pickled red onions were a great accompaniment.

suzymmorton's picture

Soooo tasty! I wasn't sure what to make of the recipe but made it anyway and I'm glad I did. Easily the best chicken we've had in a while.

taracox's picture

Was really good but next time I might add more veg to it such as peppers.

blurpyblurp's picture

Family liked it so can't complain

laurafealy's picture

Gorgeous! Served with tortillas and salad and went down a treat. Couldn't find the chilies so used a jar of roasted red peppers and the extra chipotle and paprika. It really was so tasty

trinnyloves2shop's picture

Very nice but felt that it was missing something


Questions (2)

MangoLassiShan's picture

I am looking forward to trying this! My only concern is putting my casserole dish on the stove top. I have a french white corning ware dish - can I do this with it? Can I just use a pot instead or a pan?

goodfoodteam's picture

Hi there, thanks for your question, with regards to your pan it needs to be flame and ovenproof, the manufacturers guide will be able to tell you this. If it's not you could use a saucepan that can go in the oven, or two dishes.

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