Chicken and Chorizo Mole

Chicken Mole

A little taste of Mexico thanks to Bill Grainger and The Sunday Age.


2 skinned chicken breasts

2 skinned chicken thigh

2 bay leaves

1 carrot halved

150g chorizo, roughly chopped

1 tbsp olive oil

2 onion, chopped

3 cloves garlic, finly chopped

75g toasted flaked almonds

1/2 cinnamon

1 tsp cumin

2 birds eye chillis, chopped

1 tsp oregano

3 tbsp chipotle paste

1 1/4 cup chicken stock

Grated zest of orange

Plain rice to serve

Fresh coriander, to serve

Lime wedges, to serve


Place the chicken breasts and chicken thighs in a pan and add enough water to cover. Add the bay leaves and carrot and bring to the boil over a high heat. Reduce the heat and simmer for 20 minutes. Remove from the heat, cover with a lid and set aside for 20 minutes for the chicken to finish cooking.

Meanwhile, fry the chorizo in a pan over a medium heat until golden, then remove to a plate with a slotted spoon. Add the olive oil and onion to the pan and cook for 6 - 8 minutes until the onion is soft. Stir in the garlic, almonds, spices, chilli and oregano and stir for 1 minute, or until the aroma of the spices is released.

Shred the cooked chicken and add it to the onion mixture with the chorizo, chipotle paste, chicken stock and orange zest. Simmer gently for 15 minutes or until the mole has thickened. Adjusted the seasoning and serve with plain rice, coriander and lime wedges on the side.

This has a fair bit of kick, but we like it hot. If you prefer it a bit milder wind back the chipotle paste or only add one chilli. The best bit about this recipe is you can do all the prep while the chicken is cooking. I served it with a side of mexican corn - stay tuned for that recipe, it's great! Disfrutar amigos!

#Mexican #family #familydinner #mole #chicken #chorizo #amigos #delicious

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