Chicken in Rich Chili-Chocolate Sauce with Cilantro Rice

Name: Chicken in Rich Chili-Chocolate Sauce with Cilantro Rice
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 6 Portionen
Ingredients: 2 piece ancho chillies; 2 tbsp sunflower oil; 8 piece bone-in chicken thighs; 2 piece onions; 2 tsp ground cumin; 1.5 tsp cinnamon; 3 clove garlic; 50 g raisin; 2 tbsp smooth peanut butter; 2 tbsp chipotle paste; 400 g can chopped tomato; 25 g dark chocolate; 1 piece small red onion; 150 ml pot soured cream; 600 g long grain rice; 1 bunch coriander

Casserole

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This chicken mole recipe is a flavor explosion! The rich, complex sauce, made with dried chilies, spices, and a hint of dark chocolate, perfectly complements the tender chicken thighs. Served with fluffy cilantro rice, it's a comforting and satisfying meal that's perfect for a special occasion or a cozy weeknight dinner. I love how the sweetness of the raisins balances the heat of the chipotle paste. Feel free to adjust the amount of chipotle to your liking. This dish is sure to impress!

Ingredients (16 ingredients)

2 piece ancho chillies
2 tbsp sunflower oil
8 piece bone-in chicken thighs
2 piece onions
2 tsp ground cumin
1.5 tsp cinnamon
3 clove garlic
50 g raisin
2 tbsp smooth peanut butter
2 tbsp chipotle paste
400 g can chopped tomato
25 g dark chocolate
1 piece small red onion
150 ml pot soured cream
600 g long grain rice
1 bunch coriander

Preparation (11 steps)

Soften the chilies

Put the ancho chillies in a bowl and add enough boiling water to just cover. Leave to soften for 20 mins. If you can’t find anchos, grill red peppers until they’re really blackened and soft. Cool them, then peel and use as needed in the recipe, adding 1 tsp smoked paprika and a little extra chipotle to re-create the sweet, smoky flavour.

Brown the chicken

Heat the oil in a flameproof casserole dish, season the chicken, then brown on all sides. You may have to do this in batches so you don’t overcrowd the dish. Remove to a plate. Add the onions to the dish and cook for 5 mins until softened. Add the spices and cook for 1 min until aromatic.

Chop onions

Thermomix® Setting

3 sec/Speed 5

Place the onions into the mixing bowl and chop for 3 seconds / speed 5.

Sauté onions

Thermomix® Setting

3 min/248°F/Speed 1 120

Add the sunflower oil to the mixing bowl and sauté for 3 minutes / 120°C / speed 1.

180

Prepare the chili paste

Remove the chillies from their soaking liquid, reserving the liquid, and discard the stalks and seeds. Put in a food processor with 4 tbsp of the soaking liquid, the garlic and raisins. Whizz to a paste, then tip into the dish.

Combine ingredients in the mixing bowl

Add the peanut butter, chipotle paste, chopped tomato, ground cumin, cinnamon, and 400ml water (fill up the tomato can and swirl to get all the tomato bits out) to the mixing bowl. Return the chicken to the dish and season.

Simmer the chicken mole

Thermomix® Setting

60 min/212°F/Speed 1/Linkslauf 100 Reverse

Cover with a lid and simmer, stirring occasionally, for 1 hour. Set the Thermomix to 60 Min./100°C/Stufe 1/Linkslauf.

3600

Shred the chicken

Remove the chicken pieces to a plate. Using 2 forks, shred the meat and discard the bones. Return the chicken to the sauce, add the dark chocolate and continue cooking, uncovered, for 30 mins more. If the sauce looks like it’s getting a little too thick, add some of the chilli soaking liquid or some water.

Continue cooking the mole

Thermomix® Setting

30 min/212°F/Speed 1/Linkslauf 100 Reverse

Return the shredded chicken to the mixing bowl, add the dark chocolate and continue cooking, uncovered, for 30 mins more. Set the Thermomix to 30 Min./100°C/Stufe 1/Linkslauf.

1800

Cook the rice

Cook the rice following pack instructions. 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.

Prepare the coriander rice

When the rice is cooked, add the coriander and lime zest and juice, and fluff up with a fork. Remove the mole from the heat, scatter with the pickled red onion and serve alongside the rice, with soured cream and lime wedges, if you like.