Mole Chile Chicken

  • 1-2 dried chile
  • 400g chopped tomatoes
  • 400g red kidney beans
  • 2 flour tortillas cut in strips
  • 2 large onions
  • 2 garlic cloves
  • 2 tablespoons sesame seeds and toasted almonds
  • 2 tablespoons peanut butter
  • 1 cup chicken stock
  • 8 chicken pieces
  • olive oil
  • 80g Artisan Mole chocolate chopped
  1. Preheat the over to 160 degrees C
  2. Crush the garlic and chop the onions
  3. Open the chile, remove seeds and chops and soak in warm water
  4. Sear the chicken portions in olive oil and brown lightly
  5. Add the garlic and onions
  6. Once the onions take colour, add kidney beans
  7. In a blender mix tomatoes, almonds, half of the sesame seeds, peanut butter, tortilla, chicken stock and puree on high speed
  8. Heat the sauce and pour onto 80g of Mole chocolate chopped or flaked
  9. Mix from the centre outwards
  10. Add the sauce to the chicken and place in oven for 1 hour 15 mins
  11. Cook the chicken legs in the sauce at low heat until tender, approximately one hour and 15 minutes (depends on size of chicken pieces)
  12. Sprinkle toasted sesame seeds on the chicken and serve with rice

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