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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- 1 Tbsp. sunflower oil
- 4 chicken thigh fillets
- 1 onion, finely chopped
- 3/4 - 1 tbsp ancho or chipotle chilli paste, to taste
- 1 tsp. ground cumin
- 1/2 tsp ground cinnamon
- 400 g (14oz) tin chopped tomatoes
- 2 x 400 g tins kidney beans, drained and rinsed
- 250 g (9oz) basmati rice
- 25 g (1oz) dark chocolate (at least 70% cocoa solids), chopped
- 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
Per Serving:
- Calories: 612
- Fibre: 12 g
- Total carbs: 78 g
- Sugars: 13 g
- Total fat: 16 g
- Saturated fat: 4 g
- Protein: 34 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
