Recipe: Appetizing Smoky Chicken Mole

Smoky Chicken Mole. Our chicken mole recipe is easy to make and the results are delicious. Mole sauce, pronounced Mow-lay, is a rich multidimensional sauce with a hint of sweetness and chocolate to round out the spicy elements. Smoky Chicken Mole Found in a Waitrose Kitchen magazine once and fell in love.

Let's be clear: this is a cheater, streamlined, easy chicken mole recipe. Simmer for an hour or until chicken is tender. Remove chicken from pot and allow to cool. You can have Smoky Chicken Mole using 13 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Smoky Chicken Mole

1. It's 1 tbsp of Vegetable oil.
2. It's 8 of Chicken thighs (skin removed).
3. It's 2 of Red onions, finely sliced.
4. Prepare 2 of Peppers (I use 1 red and 1 green) finely sliced.
5. It's 3 of Garlic cloves, crushed.
6. You need 1 of Cinnamon stick, halved.
7. You need 3 tbsp of Waitrose Cooks' Ingredients mole sauce.
8. You need 2 of Dried habanero chillies.
9. It's 240 grams of Brown basmati rice.
10. Prepare 400 grams of Tin of chopped tomatoes.
11. You need 400 grams of Pinto beans.
12. Prepare 25 grams of Dark chocolate (70% cocoa at least).
13. It's 1 of Lime- zest and juice.

Reserve the broth for the sauce. When the chicken has cooled, remove meat from the bone and shred or chop it. Reserve the chicken broth left in the pot for later use in the mole. NOTE: You can skip this step and use prepared chicken instead (Rotisserie, smoked, grilled, leftover, etc.).

Smoky Chicken Mole step by step

1. Heat the oil in a large casserole. Season the chicken and fry over a medium-high heat for 4-5 minutes on each side until golden. Transfer to a plate and set aside.
2. Add the onions and peppers to the pan and cook over a low heat for approximately 10 minutes, until soft, then stir in the garlic. Fry for 2 minutes before stirring in the cinnamon, mole sauce, chillies, tomatoes and beans. Fill the tomato can with water and add to the pan with the chicken. Cover and simmer for an hour. Uncover, cook for 30 minutes until thick. Season and stir in the chocolate and lime zest and juice before serving..
3. Meanwhile cook the rice according to the packet instructions and serve with chicken..

Just be sure to have a box of chicken broth on hand to use in the mole. ROAST: While chicken is cooking, turn oven to broil. Line a baking sheet with aluminum foil. Drain well and discard the soaking liquid. Mexican chocolate adds an intriguing complexity to the smoky, savory sauce.