Name: Chicken mole with coriander rice
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 ancho chillies; 2 tbsp sunflower oil; 8 bone-in chicken thighs skins removed; 2 onions chopped; 2 tsp ground cumin; 1 ½ tsp cinnamon; 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); 150ml pot soured cream; 600g long grain rice; large bunch coriander finely chopped; zest 2 limes and juice of 1

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Chicken mole with coriander rice

Chicken mole with coriander rice

Cassie Best

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Serves 6

Easy

Prep: 30 mins

Cook: 2 hrs

A star rating of 4.8 out of 5.78 ratingsRate

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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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 ancho chillies
2 tbsp sunflower oil
8 bone-in chicken thighs

skins removed
2 onions

chopped
2 tsp ground cumin
1 ½ tsp cinnamon
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)
150ml pot soured cream

For the coriander rice

600g long grain rice
large bunch coriander

finely chopped
zest 2 limes

and juice of 1

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Nutrition: per serving

kcal690
fat22g
saturates5g
carbs93g
sugars13g
fibre3g
protein28g
salt0.5g

low

Method

step 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.
step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

CHILLI KNOW-HOW

Ancho is the name given to the dried poblano pepper, which is grown in South America and used in its dried form to flavour sauces and stews. Ancho chillies are large, with dark brown or black skins and a sweet, raisin-like flavour. They have a medium spice.

Recipe from Good Food magazine, April 2013

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A star rating of 4.8 out of 5.78 ratings

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