Chicken mole with coriander rice

Chicken mole with coriander rice

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(61 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


  • 2 ancho chillies



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

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 8 bone-in chicken thighs, skins removed
  • 2 onions, 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 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)



    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. 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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orioriori89's picture
22nd Jun, 2019
Really great recipe, I used 4 large chipotle chillis in the place of the paste and ancho chillis. Realised last minute I had no chocolate so put a dollop of sugar-free hazelnut and chocolate spread in it. Also added some smoked salt to bring out the flavour! Overall fantastic result, simple in each stage and bursting with flavour.
21st Aug, 2018
I've made this dish several times, love the rich deep flavor and smokey chilli note. Have found it a great make ahead recipe, by stopping after shredding the chicken in step 4. and adding it back into the sauce and leave to cool (freeze as required - it freezes really well). Then reheat/finish cooking as per the rest of the recipe, have to say it I (plus other half) think it tastes better for being made a day ahead of when required and reheated.
Brian 44
23rd Jul, 2018
added some coriander seeds lightly crushed, oregano and a pinch of ground cloves. Used chicken stock instead of water and crushed pine nuts. It turned out great and highly recommend!
20th Oct, 2016
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.
6th Oct, 2016
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!
24th Aug, 2016
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!
8th Mar, 2015
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.
24th Aug, 2016
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?
9th Jun, 2015
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
21st Jan, 2015
Just an FYI - I went shopping for this recipe yesterday and found that Tesco do dried Ancho chillies! Can't wait to try this.


24th Jan, 2019
Can I make this the day before? How best to reheat it if so please? Also can I make the onion pickle the day before? Thanks!
goodfoodteam's picture
25th Jan, 2019
Thanks for your question. Yes you can make all of it the day before and store in the fridge. To reheat the mole, simple pop it back on the hob.
philpye's picture
9th Jan, 2019
This recipe used to have a tip on an alternative if you couldn't get Ancho chillis, I think it involved roasted red peppers and some of the oil from the jar, raisins and smoked paprika, could you confirm this? please.
goodfoodteam's picture
14th Jan, 2019
Thanks for your question. You'll find the information on how to replace the ancho chillies in step 1, "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."
22nd Aug, 2014
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
5th Sep, 2014
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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