Oaxacan Black Mole with Chicken (Mole Negro)
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Ingredients
- 800 g chicken thighs, bone-in
- 3 tbsp ancho chilli paste
- 1 tbsp chipotle paste
- 30 g dark chocolate (70%)
- 400 g plum tomatoes
- 1 onion
- 3 garlic cloves
- 1 tbsp sesame seeds
- 1 tsp ground cinnamon
- 400 ml chicken stock
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 738 kcal
- Protein
- 41.9 g
- Carbohydrate
- 70.5 g
- of which sugars
- 8.9 g
- Fat
- 30.6 g
- of which saturates
- 9.3 g
- Fibre
- 4.7 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the chicken thighs and brown them all over in a large pan, then set aside.
- 2
Fry the onion and garlic cloves in the same pan for 5 minutes until soft.
- 3
Stir in the ancho chilli paste, chipotle paste, plum tomatoes, ground cinnamon and chicken stock, then simmer for 5 minutes.
- 4
Blend the sauce smooth, return it to the pan with the chicken thighs, and simmer for 35 minutes, covered, until the chicken is cooked through and no pink remains.
- 5
Stir the dark chocolate into the sauce until melted and glossy.
- 6
Meanwhile, cook the long grain rice following the pack instructions and serve straight away.
- 7
Scatter the sesame seeds over the mole negro and serve with the rice.
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