A lovely simplified Mexican dish with tender chicken pieces. This recipe is somewhat similar in flavour to a chilli con carne, and the small hit of chocolate adds great depth.
Feel free to turn this into a veggie meal by replacing the chicken with 450g firm tofu, cut into 2cm pieces.
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Yields:
4
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
612
Ingredients
1Tbsp.
sunflower oil
4
chicken thigh fillets
1
onion, finely chopped
3/4 - 1 tbsp ancho or chipotle chilli paste, to taste
1tsp.
ground cumin
1/2 tsp ground cinnamon
400g
(14oz) tin chopped tomatoes
2 x 400 g tins kidney beans, drained and rinsed
250g
(9oz) basmati rice
25g
(1oz) dark chocolate (at least 70% cocoa solids), chopped
Directions
Step 1
In a large pan, heat oil over high heat and brown chicken on both sides. Turn down heat, add onion and cook for 5min.
Step 2
Stir in chilli paste and spices, cook for 1min, then add tomatoes and kidney beans. Bring to boil, then simmer, covered, for 20min.
Step 3
Meanwhile, cook rice according to pack instructions.
Step 4
Lift chicken out on to a board. Continue cooking sauce, uncovered, for 5min to reduce. Shred chicken and stir back into sauce with the chocolate. Check seasoning and serve with rice and salad, if you like.
Freeze ahead
Complete chicken molé. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge and reheat in a pan until piping hot, thinning with a little chicken stock if needed
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
