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Chicken Mole Poblano

Chicken Mole Poblano

Rating
4rating out of 5

(1960 reviews from our customers)

Prep Time

30 min

Cuisine

Mexican

Famed from the region of Puebla, mole is Mexico's national dish. We've recreated the dark, roasted fruitiness of this iconic meal by blending chocolate, ancho chillies and sultanas into a rich sauce.

Prep Time

30 min

Cuisine

Mexican

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What is Gousto all about?

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Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Sultanas
1 bag of sultanas (30g)
British Chicken thigh fillets x4 2
320g British chicken thighs
dried-oregano
1 tsp dried oregano
ground-cumin
1 tsp ground cumin
basmati-rice
100g basmati rice
chicken stock cube (new 5/18)
1 Knorr chicken stock cube †
White-wine-vinegar
1 white wine vinegar sachet (15ml)
Red-wine-vinegar
1 red wine vinegar sachet (30ml) †
26g creamy peanut butter
1 smooth peanut butter pot (26g) †
Tomato-paste
1 tomato paste sachet (32g)
160g blanched peas
160g blanched peas
72% extra dark chocolate (25g)
Organic Seed & Bean extra dark 72% chocolate (12.5g)
Whole Dried Ancho Chilli
1 dried ancho chilli
You Will Need
Food processor, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 bag of sultanas (30g)
  • 320g British chicken thighs
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 100g basmati rice
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 white wine vinegar sachet (15ml)
  • 1 red wine vinegar sachet (30ml)<span class="strong">†</span>
  • 1 smooth peanut butter pot (26g)<span class="strong">†</span>
  • 1 tomato paste sachet (32g)
  • 160g blanched peas
  • Organic Seed & Bean extra dark 72% chocolate (25g)
  • 1 x dried ancho chilli
Typical Values per 100g per serving
Energy 785 kJ
187 kcal
3309 kJ
789 kcal
Fat
of which saturates
6.8 g
2 g
28.5 g
8.6 g
Carbohydrate
of which sugars
19.1 g
7 g
80.7 g
29.5 g
Fibre 3.1 g 13.2 g
Protein 11.8 g 49.6 g
Salt 0.62 g 2.6 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 bag of sultanas (30g)
sultanas, sunflower oil
320g British chicken thighs
chicken thigh meat (100%)
1 tsp dried oregano
dried oregano
1 tsp ground cumin
ground cumin
100g basmati rice
basmati rice
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
1 white wine vinegar sachet (15ml)
white wine vinegar
1 red wine vinegar sachet (30ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 smooth peanut butter pot (26g)
peanut, sea salt
1 tomato paste sachet (32g)
Tomatoes
160g blanched peas
Peas
Organic Seed & Bean extra dark 72% chocolate (25g)
Cocoa mass, cane sugar, cocoa butter, vanilla extract. May contain milk, hazelnut & almonds.
1 x dried ancho chilli
100% dried red whole ancho chilli (capsium annuum)
Allergens
  • Allergens highlighted by † (celery, sulphites, peanut)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Boil half a kettle

Peel and slice the red onion[s] as finely as you can

Dissolve 1 tsp [2 tsp] sugar and a pinch of salt in 1 tbsp [2 tbsp] boiled water and add the red wine vinegar

Add the sliced red onion and set aside to pickle

2

Add the basmati rice, a pinch of salt and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, add the blanched peas, remove from the heat and keep covered until the peas are warmed through

3

Add the ground cumin and dried oregano to a plate with a pinch of salt and pepper

Add the chicken thighs and give them a good mix up until they're fully coated in the spices

Add the dried ancho chilli[es] and sultanas to a bowl, cover them in 200ml [400ml] boiled water and set aside for 5 min to soften

4

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the coated chicken thighs and cook for 4-5 min on each side or until golden

5

Whilst the chicken is cooking, chop the half [all] the dark chocolate roughly

Dissolve the Knorr chicken stock cube[s] in 200ml [350ml] boiled water with the tomato paste, chopped chocolate, smooth peanut butter and white wine vinegar – this is your mole stock

6

Carefully remove the dried ancho chilli[es] from the bowl and chop roughly (reserving half the soaking liquid!)

Add the chopped ancho chilli and sultanas to a food processor and blitz until smooth

Slowly pour in the reserved soaking liquid whilst blitzing – this is your ancho chilli sauce

7

Add the mole stock and ancho chilli sauce to the chicken and cook for 5-6 min further or until the sauce has thickened and the chicken is cooked through (no pink meat!)

Once done, transfer the chicken to a clean board and shred it apart, using two forks – this technique is known as ‘pulling’

Return the shredded chicken to the pan and give everything a good mix up

8

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Give the rice & peas a good mix up

Serve the chicken mole with the rice & peas to the side

Garnish with the pickled red onion

Enjoy!

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