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The main dish, From around the world

Chicken mole with fragrant rice

Chicken mole with fragrant rice is a Mexican dish for 6 people, featuring chicken thighs simmered in a sauce built on dark chocolate and warm spices. It takes 45 minutes of active work and can be fully made the day before, with a medium difficulty level and a cost of €3.90 per person. The key is blending the sauce until completely smooth, then letting it rest overnight so the spices meld together.

Chicken draped in mole, that Mexican sauce built on dark chocolate, warm spices and mild chiles, a dish that surprises and brings people together.

Chicken mole with fragrant rice
For
6 people
Work
45 min
Total time
2 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.90
Calories per person
790 kcalcalculated by Kiloach, your weight coach

Mole surprises everyone the first time, this thick brown sauce where dark chocolate meets mild chile, cinnamon and toasted peanuts. The result isn't sweet, it's deep and slightly smoky, with just enough kick from Espelette pepper. The chicken simmers in this sauce for hours until it turns completely tender.

This is a dish that breaks from the usual dinner party routine, especially in fall or winter when you want something warming with a story behind it. It pairs well with a simple menu around it, a light starter and an easy dessert, since the main course already carries plenty of character on its own.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h 25
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 25 min
  4. When it's time to serve 1 step, 15 min

The day before, you brown the chicken, make and blend the sauce, then simmer everything together before letting it cool in the fridge overnight. Just before guests arrive, you gently reheat the chicken in its mole, adjusting the texture with a splash of water. When it's time to serve, you cook the lime rice, which only takes 15 minutes.

The ingredients

6 people

Butcher

  • Chicken thighs 12

Pantry

  • Dark chocolate 70% 60 g
  • Crushed tomatoesoften in the pantry 400 g
  • Roasted unsalted peanuts 60 g
  • Sesame seedsoften in the pantry 2 tbsp
  • Raisins 40 g
  • Mild chile powder or paprikaoften in the pantry 2 tbsp
  • Espelette pepperoften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 tsp
  • Cuminoften in the pantry 1 tsp
  • Chicken brothoften in the pantry 50 cl
  • Long grain riceoften in the pantry 450 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Lime 2

Allergens Peanuts, Sesame, Celery

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Brown the salted chicken in the oil, then set it aside. 15 min

    Brown the skin slowly, it releases its fat and gives flavor to the sauce.

  2. In the same pot, cook the onions and garlic, add the tomatoes, spices, peanuts, sesame seeds and raisins, then blend everything with the broth. 20 min

    Blend for a good while for a perfectly smooth sauce. If you can't find ancho chile, the paprika and Espelette mix works just as well.

  3. Pour the sauce back into the pot, melt in the chocolate, add the chicken and let it simmer covered, then let it cool. 50 min

    Add the chocolate over low heat, it melts smooth without burning.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Gently reheat the chicken in its mole, with a splash of water if the sauce has thickened. 25 min

    The mole should coat the spoon, not too runny and not pasty.

When it's time to serveThe final touches, right in front of your guests.

  1. Cook the rice in twice its volume of salted water with the juice of one lime, let it swell, then serve with the chicken. 15 min

    Add cilantro and toasted sesame seeds on top for a finishing touch.

Our tips to get it right

  • Taste the sauce for salt before adding the chocolate, since the chocolate mellows everything afterward and can hide seasoning mistakes.
  • Choose chicken thighs with the skin on, it protects the meat during the long simmer and keeps it from drying out.
  • If the sauce looks too thick when reheating, add broth or water gradually instead of all at once, to keep the right coating consistency.

The variations

  • Swap the chicken thighs for boneless thighs for a faster version to serve, the cooking time will be a bit shorter.
  • For a vegetarian version, replace the chicken with chunks of butternut squash or cooked black beans, simmered directly in the sauce.
  • For kids, serve the sauce on the side and cut back on the Espelette pepper, the chocolate and warm spices already give plenty of flavor without the heat.

What to serve it with

  • An avocado and fresh cilantro salad
  • Warm corn tortillas
  • A Mexican beer or a lime soda

Storage

Chicken mole keeps for 3 days in the fridge in a sealed container, and the sauce freezes well for up to 2 months. Reheat gently over low heat or in the oven, with a little water if the sauce has thickened.

Questions about this recipe

Can you use milk chocolate instead of dark chocolate?

It's better to avoid it, milk chocolate would make the sauce too sweet and cover up the spices. Dark chocolate at 70 percent brings the bitterness that balances the mild chile and cinnamon.

How do you know when the mole has the right texture?

The sauce should coat the back of a spoon without running off or turning pasty. If it thickens too much as it cools, a splash of water or broth when reheating loosens it right back up.

Can you swap the peanuts for another nut?

Yes, toasted almonds or cashews work just as well and shift the texture of the sauce slightly. Keep the same amount so the mole stays balanced.

How do you plate this dish so it looks good on the table?

Serve the chicken coated in sauce in a large shallow dish, with the rice alongside and a scattering of toasted sesame seeds and fresh cilantro on top. The contrast between the dark mole and the white rice does most of the work.

Can a chicken mole with fragrant rice be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a chicken mole with fragrant rice?

Allow 2 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in a chicken mole with fragrant rice?

About 790 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chicken mole with fragrant rice cost?

About €3.90 per person, that's €23.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains peanuts, sesame, celery. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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