Chicken Mole and brown rice

Chicken Mole and brown rice

If you're a fan of chilli con carne, you'll love this dark, sweet and spicy South American stew.

Ingredients

  • 1 tsp oil
  • ½ small onion, diced
  • 100g brown basmati rice
  • 100g chicken breast, diced
  • Chipotle chilli paste (as desired)
  • Pinch of cumin
  • Pinch of cinnamon
  • 100g tinned tomatoes
  • 200g kidney beans
  • 2 squares dark chocolate

Preparation time:

Cooking time:

Skill level:

Easy

Serves:

One

Method

  1. Cook rice according to packet instructions.

  2. Heat oil and fry the onion for a few minutes. Add chicken breast and cook for 5 minutes or until browned.

  3. Add chipotle chilli paste (to taste), pinch of cumin and cinnamon and cook for 1 minute. Add tinned tomatoes, and kidney beans (drained) and bring to boil, turn down heat and simmer for a couple of minutes. Stir in chocolate and serve with the rice. 

Nutritional information per serving:

kcalories

465

protein

38.3g

carbs

55g

fat

10.1g

Print recipe

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