Serves 4 | Prep time: 30 mins | Cook time: 75 mins
They say that in Mexico there are more variations of mole than you can count. We have added one more with this delicious variation of a Mole Poblano using our Öko-Caribe 80%.
Mole Poblano, associated with the Mexican state of Puebla, is considered Mexico’s national dish. Balancing the sweet flavour of ancho chile with the rich tones of our Öko-Caribe 80%, you won’t be disappointed with this variation.
Ingredients
For the mole:
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2 ancho chiles
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2 tbsp sunflower oil
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6 bone-in chicken thighs, skins removed
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2 onions, chopped
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2 tsp ground cumin
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1 ½ tsp cinnamon
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3 garlic cloves, chopped
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50g raisin
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2 tbsp smooth peanut butter
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2 tbsp chipotle paste
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400g chopped tomato
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25g Öko-Caribe 80% dark chocolate
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1 small red onion, sliced into rings
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juice of 1 lime
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150ml soured cream, to serve
For the coriander rice:
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600g long grain rice
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large bunch coriander, finely chopped
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zest 2 limes and juice of 1
Method
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Put the ancho chiles in a bowl and add enough boiling water to cover. Leave to soften for 20 mins.
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Meanwhile, heat the oil in a casserole dish, season the chicken to taste, then brown on all sides. Remove to a plate. Add the onions to the dish and cook for 5 mins until softened. Add the cumin and cinnamon and cook for a minute until aromatic.
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Remove the anchos from their soaking liquid, reserving the liquid, and discard the stalks and seeds. Put in a blender with 4 tbsp of the soaking liquid, the garlic and the raisins. Whizz to a paste, then tip into the dish.
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Add the peanut butter, chipotle paste, tomatoes and 400ml water. Return the chicken to the dish and season. Cover with a lid and simmer on low heat, stirring occasionally, for 1 hr.
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Remove the chicken pieces and shred the meat, discarding the bones. Return the chicken to the sauce, add the chocolate and continue cooking, uncovered, for 10-15 mins more. If the sauce looks like it’s getting a little too thick, add some of the ancho soaking liquid or some water.
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Cook the rice following pack instructions.
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Meanwhile, put the red onion in a small bowl. Add the lime juice and a pinch of salt. Leave to pickle until ready to serve.
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When the rice is cooked, add the coriander with some lime zest and juice, and mix.
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Remove the mole from the heat, scatter with the pickled red onion and serve alongside the rice with soured cream.