Steps to Prepare Gordon Ramsay Smoky Chicken Mole

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, smoky chicken mole. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Found in a Waitrose Kitchen magazine once and fell in love. Mexican chocolate adds an intriguing complexity to the smoky, savory sauce. Stir in some cooked, shredded chicken and you've got a whole new go-to chili. Simmer for an hour or until chicken is tender.

Smoky Chicken Mole is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Smoky Chicken Mole is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook smoky chicken mole using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Smoky Chicken Mole:

1. Take 1 tbsp Vegetable oil
2. Make ready 8 Chicken thighs (skin removed)
3. Make ready 2 Red onions, finely sliced
4. Prepare 2 Peppers (I use 1 red and 1 green) finely sliced
5. Make ready 3 Garlic cloves, crushed
6. Prepare 1 Cinnamon stick, halved
7. Get 3 tbsp Waitrose Cooks' Ingredients mole sauce
8. Take 2 Dried habanero chillies
9. Take 240 grams Brown basmati rice
10. Get 400 grams Tin of chopped tomatoes
11. Take 400 grams Pinto beans
12. Get 25 grams Dark chocolate (70% cocoa at least)
13. Make ready 1 Lime- zest and juice

Bring water to boil over high heat and then reduce to simmer, partially covered, over medium heat. Our chicken mole recipe is easy to make and the results are delicious. Mole sauce, pronounced Mow-lay, is a rich multidimensional sauce with a hint of sweetness and chocolate to round out the spicy elements. Put the chicken and peppercorns in a large pot, cover with water and season with salt.

Instructions to make Smoky Chicken Mole:

1. Heat the oil in a large casserole. Season the chicken and fry over a medium-high heat for 4-5 minutes on each side until golden. Transfer to a plate and set aside
2. Add the onions and peppers to the pan and cook over a low heat for approximately 10 minutes, until soft, then stir in the garlic. Fry for 2 minutes before stirring in the cinnamon, mole sauce, chillies, tomatoes and beans. Fill the tomato can with water and add to the pan with the chicken. Cover and simmer for an hour. Uncover, cook for 30 minutes until thick. Season and stir in the chocolate and lime zest and juice before serving.
3. Meanwhile cook the rice according to the packet instructions and serve with chicken.

Mole sauce, pronounced Mow-lay, is a rich multidimensional sauce with a hint of sweetness and chocolate to round out the spicy elements. Put the chicken and peppercorns in a large pot, cover with water and season with salt. Rich, complex, and lightly smoky, mole sauce is traditional in Mexican cooking and can transform even the most basic ingredient (shredded chicken, I am looking at you) into something extraordinary. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth. Angie, this would work beautifully with chicken.

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