Mexican chicken mole and red rice

Mexican chicken mole and red rice

https://www.coop.co.uk/recipes/mexican-chicken-mole-and-red-rice

Chicken and chocolate sounds like a weird combo, but this Mexican classic ticks all the flavour boxes

  • Feeds 2Feeds 2
  • Ready in 45 minutes

Each serving contains

  • Energy
    30%
    2512kj 598kcal
  • Fat
    High 33%
    23.1g
  • Saturates
    High 37%
    7.3g
  • Sugar
    Low 33%
    19.5g
  • Salt
    Low 33%
    0.65g

% of adult’s reference intake | Carbohydrates per serving : 63g

Ingredients

  • 1 tsp mixed spice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 Co-op skinless chicken breasts, chopped
  • 1 tbsp Co-op olive oil
  • 1 small onion, finely diced
  • 1 clove garlic, crushed
  • 1/2 red chilli, finely chopped
  • 1 x 400g can Co-op chopped tomatoes
  • 1 tbsp Co-op crunchy peanut butter
  • 15g Co-op Irresistible 70% cocoa dark chocolate, broken into pieces
  • For the rice:
  • 1 tbsp Co-op olive oil
  • 1 small onion, finely diced
  • 1 clove garlic, crushed
  • 1 tsp Co-op tomato puree
  • 2 medium tomatoes, finely chopped
  • 1 x 250g pack Co-op microwave basmati rice
  • Serve with lime wedges and coriander (optional)

Method

  1. Put the spices into a bowl and add the chicken. Toss to mix everything together then season well. Set aside to marinate
  2. Heat the oil in a medium casserole pan then add the onion. Cover with a lid and turn the heat down low. Cook for 10-15 mins, stirring occasionally, until the onions have started to turn golden
  3. Stir in the chicken and brown the pieces on each side. Add the garlic and chilli and cook for 1 minute, then stir in the chopped tomatoes, 100ml water and the peanut butter. Cover the pan with a lid and, with the heat down low, simmer for 15-20 mins
  4. Meanwhile cook the rice. Heat the oil in a saucepan and stir in the onion. Cover the pan with a lid and cook for 10-15 mins on a low heat, stirring every now and then, until the onions have started to turn golden. Stir in the garlic and tomato puree, season with black pepper, and cook for 1 minute. Stir in the tomatoes, rice and 2 tbsp water, cover the pan with a lid and cook for 3-4 mins
  5. Dot the chocolate over the top of the mole, allow to melt, then stir in. Divide the rice between two bowls, spoon the mole on top and serve with lime wedges and coriander, if you like.

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