Oaxacan Yellow Mole with Chicken, Potato and Green Beans
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Ingredients
- 600 g chicken thigh fillets
- 400 g potatoes
- 150 g fine green beans
- 2 tbsp ancho chilli paste
- 400 g plum tomatoes
- 1 onion
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 500 ml chicken stock
Nutrition (per serving)
- Calories
- 321 kcal
- Protein
- 34.6 g
- Carbohydrate
- 24.7 g
- of which sugars
- 7.2 g
- Fat
- 7.6 g
- of which saturates
- 1.9 g
- Fibre
- 5.3 g
- Salt
- 1.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the chicken thigh fillets into chunks and the potatoes into 2cm cubes.
- 2
Fry the onion and garlic cloves in a large pan for 5 minutes, then stir in the ancho chilli paste, ground cumin and dried oregano.
- 3
Add the plum tomatoes and chicken stock, blend smooth, then return to the pan.
- 4
Add the chicken and potatoes, cover and simmer for 20 minutes.
- 5
Add the fine green beans and simmer for a further 10 minutes until the chicken is cooked through with no pink remaining and the potatoes are tender.
- 6
Taste and adjust the seasoning before serving the yellow mole in bowls.
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