Chicken mole with coriander rice

Chicken mole with coriander rice

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(26 ratings)

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Cooking time

Prep: 30 mins Cook: 2 hrs

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
690
protein
28g
carbs
93g
fat
22g
saturates
5g
fibre
3g
sugar
13g
salt
0.5g

Ingredients

  • 2 ancho chillies (see tip, below)
  • 2 tbsp sunflower oil
  • 8 bone-in chicken thighs, skins removed
  • 2 onions, chopped
  • 2 tsp ground cumin
  • 1½ tsp cinnamon
  • 3 garlic cloves, roughly chopped
  • 50g raisins
  • 2 tbsp smooth peanut butter
  • 2 tbsp chipotle paste
  • 400g can chopped tomatoes
  • 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)
  • 150ml pot soured cream

For the coriander rice

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

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Method

  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.

Recipe from Good Food magazine, April 2013

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Comments

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

fayemunro's picture
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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
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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.

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

blurpyblurp's picture
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Family liked it so can't complain

laurafealy's picture
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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
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Very nice but felt that it was missing something

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

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

jenabrady91's picture
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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
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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
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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.

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