American · Dinner
Braised Chicken in Chocolate Chile Sauce
Chicken Mole
Southwest chicken mole of braised thigh in a deep sauce of dried chillies, almonds, and dark chocolate, spooned over white rice with cilantro.
$
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
28gFat
72gCarbs
8gSugar
8gFiber
710mgSodium
95mgChol
Goes well with
Spanish GarnachaSpanish Garnacha — A refreshing pairing...
local
Mexican lagerMexican lager — A crisp, refreshing beer...
international
Instructions
1
Prep
Tear the dried chillies and toast in a dry pan over medium heat 1 to 2 minutes until fragrant. Soak in hot water 10 minutes. Rinse the rice.
2
Sear
Brown the chicken in oil over medium-high heat 5 to 6 minutes until golden on both sides, then lift out and soften the onion and garlic in the same pan for 2 minutes.
3
Simmer
Blend the soaked chillies, almonds, tomato, and spices into a sauce. Pour over the chicken and simmer over low heat 20 to 25 minutes until thick.
4
Finish
Stir in the dark chocolate over low heat 2 minutes until melted and the sauce turns glossy and deep brown.
5
Plate
Cook the rice separately until fluffy. Spoon onto plates, top with the mole chicken, and scatter with cilantro.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless chicken thigh
- 4 tbsp neutral oil
- 1 small onion
- 4 garlic cloves
- 4 dried ancho chiles
- 2 dried chipotle chiles
- 40g (1.4 oz) almonds
- 30g (1.1 oz) dark chocolate
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 400g (14.1 oz / 2 cups) canned chopped tomato
- 400ml (1 3/4 cups) chicken stock
- 200g (7 oz) white rice
- 16g (large handful) cilantro