How To Make Chicken Mole with Coriander Rice
This dish is a flavorful Mexican classic, featuring tender chicken smothered in rich, chocolatey mole sauce served with fragrant coriander rice.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 can (14 ounces) diced tomatoes
- 2 cups chicken broth
- 4 tablespoons unsweetened cocoa powder
- 2 tablespoons smooth peanut butter
- Salt and pepper to taste
- Fresh coriander leaves, for garnish
- for the coriander rice:
- 1 cup long-grain rice
- 2 cups chicken broth
- 1/4 cup chopped fresh coriander
- Salt to taste
Instructions
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Season the chicken breasts with salt and pepper.
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Heat olive oil in a large skillet over medium heat. Cook the chicken until browned on both sides, then remove and set aside.
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In the same skillet, add the diced onion and minced garlic. Cook until softened and fragrant.
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Add in chili powder, cumin, and cinnamon. Stir to coat the onions and garlic.
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Pour in diced tomatoes and chicken broth. Bring to a simmer.
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Stir in cocoa powder and peanut butter. Continue to simmer for 10 minutes, until the sauce thickens.
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Using a blender or immersion blender, blend the sauce until smooth.
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Return the chicken to the skillet, cover, and simmer for another 20-30 minutes, until the chicken is cooked through.
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Meanwhile, prepare the coriander rice. In a saucepan, combine rice, chicken broth, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes, until the rice is tender and the liquid is absorbed.
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Stir in chopped coriander into the cooked rice.
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Serve the chicken mole over the coriander rice, garnished with fresh coriander leaves.
Nutrition
- Calories : 374kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 86mg
- Sodium : 1187mg
- Total Carbohydrates : 36g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 34g
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