Chicken mole with coriander rice

Chicken mole with coriander rice

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(46 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
    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

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 2 tbsp chipotle paste
  • 400g can chopped tomato
  • 25g dark chocolate (look for one with at least 70% cocoa solids)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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. If you can’t find anchos, grill red peppers until they’re really blackened and soft. Cool them, then peel and use as needed in the recipe, adding 1 tsp smoked paprika and a little extra chipotle to re-create the sweet, smoky flavour.

  2. 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.

  3. 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.

  4. 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.

  5. 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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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
michellecorp
4th May, 2013
5.05
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
3rd May, 2013
5.05
This became one of my favourite meals! Such rich flavour, can't wait to make it again
rhudson
3rd May, 2013
5.05
Great recipe - brilliant when you're in the mood for something rich and satisfying!
jenabrady91
14th Apr, 2013
4.05
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
13th Apr, 2013
5.05
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
salypimienta
12th Apr, 2013
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
12th Apr, 2013
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
12th Apr, 2013
5.05
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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