Smoky Chicken Mole

Name: Smoky Chicken Mole
Ingredients: 1 tbsp Vegetable oil; 8 Chicken thighs (skin removed); 2 Red onions, finely sliced; 2 Peppers (I use 1 red and 1 green) finely sliced; 3 Garlic cloves, crushed; 1 Cinnamon stick, halved; 3 tbsp Waitrose Cooks' Ingredients mole sauce; 2 Dried habanero chillies; 240 grams Brown basmati rice; 400 grams Tin of chopped tomatoes; 400 grams Pinto beans; 25 grams Dark chocolate (70% cocoa at least); 1 Lime- zest and juice

13 ingredients

10 steps

Ingredients

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

Directions

1

Heat the oil in a large casserole.
2

Season the chicken and fry over a medium-high heat for 4-5 minutes on each side until golden.
3

Transfer to a plate and set aside
4

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.
5

Fry for 2 minutes before stirring in the cinnamon, mole sauce, chillies, tomatoes and beans.
6

Fill the tomato can with water and add to the pan with the chicken.
7

Cover and simmer for an hour.
8

Uncover, cook for 30 minutes until thick.
9

Season and stir in the chocolate and lime zest and juice before serving.
10

Meanwhile cook the rice according to the packet instructions and serve with chicken.