Ah, Chicken Mole with Red Rice — a classic Mexican feast! 🌶️🍗 The rich, complex mole sauce paired with tender chicken and savory, slightly tomatoey red rice is comfort food at its most festive. Here’s a detailed recipe you can follow:
🍗 Chicken Mole with Red Rice
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: ~1 hour 20 minutes
🧂 Ingredients
For the Chicken:
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4–6 bone-in, skin-on chicken thighs (or drumsticks)
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Salt and pepper, to taste
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1 tbsp vegetable oil
For the Mole Sauce:
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2 tbsp vegetable oil
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1 small onion, chopped
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2 cloves garlic, minced
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2 tbsp chili powder (or a mix of dried chiles: ancho, pasilla, or guajillo, toasted)
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1 tsp ground cumin
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1 tsp cinnamon
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¼ tsp cloves
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1 cup chicken stock
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1 (8 oz) can tomato sauce
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2 oz dark chocolate, chopped
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1–2 tbsp peanut butter or almond butter (optional, for richness)
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Salt and pepper, to taste
For the Red Rice:
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1 cup long-grain rice
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2 cups chicken stock
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1 tbsp vegetable oil
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1 small tomato, chopped (or ¼ cup tomato sauce)
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½ small onion, finely chopped
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1 clove garlic, minced
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Salt, to taste
👩🍳 Instructions
1. Prepare the Chicken:
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Season chicken with salt and pepper.
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Heat oil in a large skillet over medium-high heat.
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Brown chicken on both sides, 3–4 minutes per side. Remove and set aside.
2. Make the Mole Sauce:
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In the same skillet, add oil if needed and sauté onion and garlic until soft.
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Stir in chili powder, cumin, cinnamon, and cloves until fragrant (~1 minute).
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Add tomato sauce, chicken stock, peanut butter, and chocolate. Stir until chocolate melts.
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Season with salt and pepper.
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Return chicken to skillet, cover, and simmer for 25–30 minutes until chicken is cooked through and sauce thickens slightly.
3. Cook the Red Rice:
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Rinse rice until water runs clear.
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Heat oil in a saucepan over medium heat. Sauté onion, garlic, and tomato until fragrant.
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Add rice, stirring to coat with oil.
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Pour in chicken stock, season with salt, bring to a boil.
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Reduce heat, cover, and simmer 18–20 minutes until rice is tender and liquid is absorbed.
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Fluff with a fork before serving.
4. Serve:
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Plate the chicken with generous mole sauce.
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Serve alongside red rice, and garnish with sesame seeds or chopped cilantro if desired.
🌟 Tips & Variations
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Mole shortcut: Use store-bought mole paste for convenience; simmer with chicken stock and chocolate.
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Extra depth: Toast dried chiles and blend with almonds, raisins, or spices for a traditional mole.
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Rice variations: Add peas, corn, or diced bell peppers for color and texture.
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Make ahead: Mole sauce tastes even better the next day; reheat gently before serving.
If you want, I can give you a simpler “one-pot mole chicken with rice” version that’s perfect for weeknight dinners without losing the authentic flavor.
Do you want me to do that?
