Mexican Chicken Mole

Mexican Chicken Mole
Prep time 15 mins
35 mins
Feeds 4
You will need:
  • 3 tablespoons olive oil
  • 800 g boneless chicken thighs, diced
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoons F. Whitlock and Sons Smoky Manuka Style Rub
  • 2 sprigs coriander (including roots), chopped roughly
  • 2 pieces day-old bread, crusts discarded, chopped
  • 2 tablespoons toasted sesame seeds, plus extra to garnish
  • 410g can chopped tomatoes in juice
  • 1 cup chicken stock
  • 75g dark chocolate
  • Steamed brown rice, to serve
Get down to business:
  1. Heat 2 tablespoons of the olive oil in a frying pan over medium high heat. Add the chicken and cook for 4 to 5 minutes until browned. Remove from the pan and set aside.
  2. Add half of the chopped onion and all the garlic to the pan. Cook, stirring, for 5 minutes until softened. Add the F. Whitlock and Sons Mexican Style Chilli Rub and cook for a further 1 minute. Add the coriander, bread cubes, tomatoes in juice and sesame seeds. Place the mixture into a food processor and process until smooth.
  3. Heat the remaining oil in a saucepan and cook the remaining onion for 3 to 4 minutes over low heat until softened, then add the blended spice mixture, the chicken stock and the chicken. Bring to the boil then simmer for 15 to 20 minutes, stirring occasionally, until the chicken is cooked. Stir in the chocolate. Bring to the boil, stirring, then simmer for a further 5 minutes until the sauce has thickened.
  4. Garnish with the extra sesame seeds and chopped coriander leaves. Serve with rice.

Made with

Mexican Style Chilli Rub

Mexican Style Chilli Rub

Copyright © 2020 F. Whitlock & Sons. All Rights Reserved. Terms of Use. NZ - Privacy Policy. AU - Privacy Policy.
cookie settings