Chicken mole with coriander rice

Chicken mole with coriander rice

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(60 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 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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26th Aug, 2014
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.
15th Mar, 2014
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!!!!
25th Oct, 2013
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.
7th Sep, 2013
super dish. So tasty, just added ordinary chillies from the garden, as I couldn't find ancho chillies. Will be making again soon.
16th Aug, 2013
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.
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.
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!
2nd Jun, 2013
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.
1st Jun, 2013
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.
26th May, 2013
Was really good but next time I might add more veg to it such as peppers.


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