Chicken mole with coriander rice

Chicken mole with coriander rice

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(36 ratings)

Prep: 30 mins Cook: 2 hrs

Easy

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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Ingredients

  • 2 ancho chillies (see tip, below)
    Chillies

    Chilli

    chill-ee

    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 thighs, skins removed
  • 2 onions, chopped
    Onion

    Onion

    un-yun

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

  • 2 tsp ground cumin
  • 1½ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

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

  • 3 garlic cloves, 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)
    Lime

    Lime

    ly-m

    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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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.

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Comments, questions and tips

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dorothyd
7th Sep, 2013
5.05
super dish. So tasty, just added ordinary chillies from the garden, as I couldn't find ancho chillies. Will be making again soon.
fayewakefield
16th Aug, 2013
5.05
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
14th Jul, 2013
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
25th Jun, 2013
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
2nd Jun, 2013
5.05
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
1st Jun, 2013
5.05
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
26th May, 2013
4.05
Was really good but next time I might add more veg to it such as peppers.
blurpyblurp
9th May, 2013
4.05
Family liked it so can't complain
laurafealy
6th May, 2013
5.05
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
6th May, 2013
3.05
Very nice but felt that it was missing something

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