Tuesday, 13 August 2013

Week 29 - Chicken with Mole Sauce

I liked the idea of this meal, it looked like something really different with the stock and the chilli, chocolate, banana sauce thing and rice. Unfortunately it did not work out like I had expected. My Mum had actually cook this a little while ago and really liked it, but it was too bland for me. I like taste! 

Bit of a fail in my books, but who knows, others may like it!

Book: 15 Minute Meals

Recipe: Mexican Chicken, wicked mole sauce, rice & veg


Serves 4

Chicken, rice & veg

2 carrots
2 spring onions
2 chicken stock cubes
1 red pepper
2 rashers of smoked streaky bacon
a couple of springs of fresh thyme
1 mug (300g) of wholegrain or basmati rice
4 x 120g skinless chicken breasts
175g okra
100g frozen peas

Mole Sauce

2 spring onions
2 cloves of garlic
½ a fresh red chilli
1 dried smoked chipotle or ancho chilli
1 pinch of cumin seeds
1 heaped tbsp smooth peanut butter
30g dark chocolate (70% cocoa solids)
1 heaped tsp cocoa powder
a 2.5cm piece of banana
1 lemon


Finely slice the carrots and trimmed spring onions, then put into the casserole pan with 500ml of boiling water and crumble in the stock cubes. Deseed the pepper, cut into 8, then add to the stock with the bacon and thyme sprigs and put the lid on. Put 1 mug of rice and 2 mugs of boiling water into the medium pan with a pinch of salt and cover with a lid, stirring occasionally.

Trim and add the spring onions, peeled garlic and chillies to the liquidizer with the cumin seeds, peanut butter, a couple of splashes of boiling wear, salt and pepper, then blitz until fine. Put into the frying pan, boil, then simmer. Add the chicken, okra and peas to the casserole pan until the chicken is cooked through, replace the lid.

Scrape the mixture from the frying pan back into the liquidizer and add the chocolate, cocoa, peeled banana and lemon juice, then whiz until silky smooth and season until it's incredible. Fluff up the rice, finely slice the chicken and serve with the mole sauce, veg and broth.

Changes Made: Could not find any yummy dried chilli's so just popped in some flakes.

Results: Unfortunately, I was not a fan. The chicken was bland, the stock tasted too much like vegetables. I liked the chilli, chocolate sauce but the rest needs a little work. 

That being said, it is a really healthy meal, so if that is your plan, go for it. 

Next Time: Not cook it, sorry Jamie.


  1. I know you posted this recipe a while back but the chilli substitution makes a HUGE difference! If you go for a good ancho you get such a powerful flavour that the chicken itself should be bland, together is great!

  2. I made it and my husband and I both loved it. including the broth, which tasted strongly of bacon. I used an ancho chili.

    1. Also, it took considerably longer than 15 minutes.