Mexican-style Black Bean Chicken Mole

Name: Mexican-style Black Bean Chicken Mole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 4 Skinless Chicken Thighs; 570g jar Bold Bean Black Beans, drained; 1 tbsp Red Wine Vinegar; 1 Onion, sliced; 1 tbsp Ground Cumin; 400g Chopped Tomatoes, canned; 1 tbsp Tomato Purée; 100g Tortilla Chips, or rice; 300ml Chicken Stock; 1 Cinnamon Stick; 20g Dark Chocolate, (at least 70% cocoa solids); 4 tbsp Soured Cream; 2 Peppers, sliced; 1 tbsp Chipotle Paste; 3 Garlic Cloves, crushed; 170g Guacamole; 2 tbsp Olive Oil; 30g Coriander, roughly chopped; 0.5 tbsp Ground Coriander

by Cherrypick

Poultry

15m prep time

60m total time

Easy level

19 ingredients

Mexican-style Black Bean Chicken Mole recipe by Cherrypick

This recipe is essentially a Mexican-style Chicken Mole, using dark chocolate and chipotle to create a deep, smoky flavour. Using chicken thighs is a smart move here, as they provide much more succulent meat and add body to the sauce compared to breast meat. The perfect dish for a cold night.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oil in a casserole dish over a medium heat, and fry the onion and peppers for 10-12 mins, or until softened. Add the garlic, ground coriander, cumin and chipotle paste, and fry for 2 mins more. Tip in the tomatoes, tomato pureé and stock, then add the cinnamon stick.

Step 2

Nestle the chicken thighs into the mixture, then reduce the heat to low and simmer, covered, for 45 mins or until the chicken is tender. Remove the chicken from the casserole and transfer to a chopping board, then shred the meat, using two forks.

Step 3

Return the shredded chicken to the pan, then tip in the black beans along with the bean stock, vinegar and chocolate. Stir well to combine all of the ingredients and melt the chocolate, then turn the heat up to medium and simmer, uncovered, for 10-15 mins, or until the mixture has thickened slightly.

Step 4

Remove the cinnamon stick, season to taste and stir through most, or all of the coriander leaves (you can reserve a few leaves to scatter over at the end, if you like). Serve the stew with tortilla chips (or rice), topped with guacamole and soured cream, if using, and scatter over any remaining coriander.

Ingredients
Based on 4 servings

4 Skinless Chicken Thighs 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets
570g jar Bold Bean Black Beans, drained 1 x Bold Bean Co Queen Black Beans 570g
1 tbsp Red Wine Vinegar 1 x Sainsbury's Wine Vinegar, Red Wine 500ml
1 Onion, sliced 1 x Sainsbury's Onions Loose
1 tbsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
400g Chopped Tomatoes, canned 1 x Sainsbury's Chopped Tomatoes Can 400g
1 tbsp Tomato Purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
100g Tortilla Chips, or rice 1 x Stamford Street Co. Tortilla Chips 200g
300ml Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g
1 Cinnamon Stick 1 x Sainsbury's Cinnamon Sticks 13g
20g Dark Chocolate, (at least 70% cocoa solids) 1 x Stamford Street Co. Dark Chocolate 100g
4 tbsp Soured Cream 1 x Sainsbury's Fresh Soured Cream 150ml
2 Peppers, sliced 1 x Sainsbury's Sweet Peppers (Colours may vary) x3
1 tbsp Chipotle Paste 1 x Sainsbury's Spicy Chipotle Chilli Paste, Inspired to Cook 90g
3 Garlic Cloves, crushed 1 x Sainsbury's Large Garlic
170g Guacamole 1 x Sainsbury's Guacamole 170g
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L
30g Coriander, roughly chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
0.5 tbsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g