Chicken Mole & Rice

• Chicken breast(700 g)
• Steamed Rice(250 g)
• Onion(1)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Chicken Broth(500 ml)
• Peanut butter(3 tbsp)
• Chocolate(30 g)
• Cinnamon(½ tsp)
• Cumin(1 tsp)
• Smoked paprika(1½ tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)
• Brown sugar(2 tsp)
• Olive oil(2 tbsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(10 g)optional
• Lime(1)optional

Method

1. 1

   Pat the {Chicken breast} dry and season all over with {Salt} and {Black pepper}. Finely chop the {Onion}, mince the {Garlic}, and roughly chop the {Fresh cilantro} if using.

   ~15 min

2. 2

   Heat half the {Olive oil} in a deep skillet over medium-high heat. Add the {Chicken breast} and cook until lightly golden on both sides, 3–4 minutes per side. Transfer to a plate; it will finish in the sauce.

   ~8 min

3. 3

   In the same skillet, add the remaining {Olive oil}, then cook the {Onion} for 5 minutes until softened. Stir in the {Garlic}, {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, {Cinnamon}, and {Chili flakes} for 1 minute until fragrant.

   ~6 min

4. 4

   Pour in the {Chicken Stock} and stir in the {Peanut butter}, {Dark Chocolate}, and {Brown sugar} until smooth. Return the {Chicken breast} and any resting juices to the skillet. Reduce the heat to low, cover loosely, and simmer until the sauce is thick and the chicken is cooked through, 20 minutes.

   ~20 min

5. 5

   Meanwhile, rinse the {White rice}. Add it to a saucepan with 500ml water and a pinch of salt. Bring to a boil, cover, and cook on low for 15 minutes. Turn off the heat and let it stand, covered, for 5 minutes, then fluff.

   ~20 min

6. 6

   Slice the {Lime} into wedges if using. Spoon the rice onto plates, set the {Chicken breast} on top, and coat generously with mole sauce. Finish with the {Fresh cilantro} and serve with lime wedges alongside.

   ~3 min