Chicken mole with coriander rice

Chicken mole with coriander rice

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(56 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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12th Apr, 2013
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.
11th Apr, 2013
Really nice.... Deep warming flavours (did't find the ancho chillies though!)
11th Apr, 2013
Fabulous recipe. I couldn't get the chillies and used chilli powder instead and overdid it a little. Fortunately I managed to calm it down and it went down a treat with everyone. I'll use roasted peppers next time. Scrummy.
8th Apr, 2013
Good recipe, nice thick sauce & loved the shredded chicken. Couldn't find ancho chillies so used a dried chilli from Schwartz (not sure what sort it was). Found it a bit too spicy so may not bother with the chilli next time. Halved the recipe and found it served 4 easily when served with wraps and sweet potato wedges instead of the rice
7th Apr, 2013
Really enjoyed this, easy to make and very tasty would eat it again
7th Apr, 2013
DELICIOUS!!!! You HAVE to make this! I cooked this on a saturday for friends, well worth the effort - there were 4 of us and it all got eaten so not sure it would feed 6! I served it with the rice, baked nachos with jalepenos and cheese, lots of soured cream, salsa and guacamole. Oh and the apple-mint mojitos also on the goodfood website... :D
5th Apr, 2013
This was amazing... can't wait to make it again! Highly recommended... I served ours with plain rice and wraps with soured cream.... fajitas with a difference.... delicious
2nd Apr, 2013
lovely tasty dish, will try again possibly next time in the oven.
1st Apr, 2013
Such an amazing depth of flavour! All the ingredients complement each other to perfection. Used four deboned and skinless chicken legs and replaced the anchos for two heaped tbsp homemade ajvar (traditional Serbian roasted red pepper relish) and a pinch of smoked paprika as suggested. Used wholegrain rice. Wonderful and sooooooo tasty!
1st Apr, 2013
I got the ancho chillies in Tesco at the specialist ingredients and made this, as suggested in the magazine, as a Saturday night one-pot. Everyone in the family loved this so 10 out of 10 guys.


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