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Mexican chicken mole
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Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
95 minutes
Indulge in a unique twist on traditional Mexican chicken mole with decadent dark chocolate and creamy peanut butter.
Ingredients:
  • 40.00 gm water
  • 1 brown onion, chopped
  • 1 green capsicum, chopped
  • 3 garlic cloves, chopped
  • 7.50 gm ground cumin
  • 2.50 gm smoked paprika
  • 2.50 gm ground cinnamon
  • 800g RSPCA approved chicken breast fillets, cut into 2.5cm pieces
  • 400g can crushed tomatoes
  • 41.60 gm smooth peanut butter
  • 185ml beef stock
  • 40g dark chocolate (70% cocoa solids), chopped
  • 300g rice
  • 2 spring onions, thinly sliced diagonally
  • Coriander leaves, to garnish
  • 3.00 gm sesame seeds, toasted, to garnish
  • 1 long red chilli, thinly sliced diagonally, to garnish
  • 1 red onion, cut into very thin wedges
  • 60ml white wine vinegar
  • 10.00 gm caster sugar
  • 2.40 gm salt
Instructions:
  • Prepare the onion pickle by combining all ingredients in a small bowl. Mix until the salt and sugar dissolve. Let it sit for 40 minutes, or until the onion turns vibrant pink.
  • In a food processor, blitz brown onion, capsicum, and garlic until a smooth paste forms. In a large saucepan, heat oil over medium heat. Cook the capsicum mixture for 5 minutes until vibrant and slightly thickened. Stir in cumin, paprika, and cinnamon for 30 seconds until aromatic. Coat the chicken with the mixture. Pour in tomato, peanut butter, and stock, then bring to a simmer. Cook uncovered for 20 minutes until the chicken is cooked and the sauce thickens. Stir in chocolate until melted. Season with salt and pepper to taste.
  • While the rice is cooking according to the packet instructions, make sure to drain and mix in the spring onion. Also, don't forget to drain the onion pickle. Finally, serve by dividing the rice and mole onto plates and topping them with the onion pickle, coriander, sesame seeds, and chili.

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