Chicken mole with lime coriander rice Recipe

Classic Mexican dish with a rich sauce made with a mix of spices and chocolate

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(3 votes) 5/5

Les ingrédients

Pour people
  • Chicken breast(s) (150g) - skinless : 6 whole
  • For the sauce
  • Onion(s) : 1 whole
  • Garlic clove(s) : 3 whole
  • Chipotle chilli dry : 3 whole
  • Tomato paste : 100 g
  • Ground cumin : 1 Tsp
  • Ground cinnamon : 2 Tsp
  • Allspice : 1 g
  • Dried oregano : 1 Tsp
  • Sesame tahini : 50 g
  • Dark chocolate : 75 g
  • Toasted sesame seeds : 50 g
  • Chicken stock : 100 ml
  • Part two of the recipe
  • Long grain rice : 600 g
  • Garlic clove(s) : 1 whole
  • Lime(s) : 1 whole
  • Fresh coriander : 1 bunch
  • Maldon salt : 2 pinch(es)
  • Water : 900 ml



    Grind all spices with a pestle and mortar until obtaining an even mix.
    Dice the chicken breasts into 2cm cubes and set aside.
    Finely dice the onion and garlic cloves.

    Add a tablespoon of oil to a hot pan at low heat and toast the spices for a minute then add onion and garlic, cook until translucent.

    Add diced chicken breasts and cook until obtaining a nice golden brown colour.

    Add chicken stock and using a spatula scrape the pan to deglaze all flavours from bottom of the pan and cover with a lid, continue to simmer for about 8-10 minutes until chicken is completely cooked.

    Add tomato paste, tahini and dark chocolate and continue cooking the sauce until it reaches a thick consistency, adjust seasoning and serve immediately.

  • 2. FOR THE RICE:

    Wash the rice and add it to a large pot with the water, garlic clove and a pinch of salt.
    Bring to a boil and then reduce heat to a minimum and cover with a lid, continue cooking for about 6-8 minutes.

    Finely chop the coriander and squeeze the juice from lime.

    Once rice is ready, fluff with a fork and sprinkle the chopped coriander and lime juice.

  • 3. TO SERVE:

    Place a large spoonful of rice on a plate and the chicken mole on the side with a generous amount of sauce.

    Sprinkle with some sesame seeds and serve immediately.

Chef's tip

«Try swapping the chicken and make mole with prawns, beef or tofu for an interesting twist»

Your comments
Jade - 03/03/2020
Came to that 30 min class with my husband and we loved it. The chef and the recipe were great. It was very informative and adapted to different levels. We were able to get take away boxes for the dish as we had just had a big breakfast so couldn’t eat it on site: brilliant! Would highly recommend.
ANDREW - 02/25/2019
Cook and Run? Best value lunch in London. Half an hour cooking the Chicken Mole and then 15 minutes eating it. A lesson and a meal for a very reasonable price. The chef showing how to do it was excellent- and also taught me some knife skills. I think I picked a good recipe to try.