Mexico · Chicken · No. 279
Chicken Mole Poblano-Style
A single portion of Mexican cooking, ready in 29 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Spicy
Method
- 1
Cook the rice according to the packet instructions.
- 2
Season the chicken and fry in the oil for 3–4 minutes on each side until browned. Remove and set aside.
- 3
Soften the onion and garlic in the same pan for 4 minutes.
- 4
Stir in the mole paste (or chilli powder), cinnamon, peanut butter and stock, and simmer for 3 minutes.
- 5
Return the chicken to the pan, cover and simmer for 6–8 minutes until cooked through, stirring in the cocoa powder to deepen the sauce.
- 6
Slice the chicken, spoon the sauce over and scatter with sesame seeds. Serve with the rice.
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