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Try something new with this hearty Mexican chicken mole made with rich dark chocolate and smooth peanut butter.

  • Serves4
  • Cook time35 minutes
  • Prep time20 minutes, + 40 mins standing time
Mexican chicken mole


  • 1 brown onion, chopped
  • 1 green capsicum, chopped
  • 3 garlic cloves, chopped
  • 1 tbs olive oil
  • 3 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon
  • 800g Coles RSPCA Approved Chicken Breast Fillets, cut into 2.5cm pieces
  • 400g can crushed tomatoes
  • 2 tbs smooth peanut butter
  • ¾ cup (185ml) beef stock
  • 40g dark chocolate (70% cocoa solids), chopped
  • 1½ cups (300g) white long-grain rice
  • 2 spring onions, thinly sliced diagonally
  • Coriander leaves, to garnish
  • 1 tsp sesame seeds, toasted, to garnish
  • 1 long red chilli, thinly sliced diagonally, to garnish

Onion pickle

  • 1 red onion, cut into very thin wedges
  • ¼ cup (60ml) white wine vinegar
  • 2 tbs water
  • 2 tsp caster sugar
  • 1 tsp salt

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the onion pickle, place all ingredients in a small bowl. Stir until salt and sugar dissolve. Set aside for 40 mins or until onion is bright pink.
  2. Step 2

    Meanwhile, place brown onion, capsicum and garlic in a food processor and process until a paste forms. Heat oil in a large saucepan over medium heat. Add capsicum mixture and cook, stirring, for 5 mins or until bright green and thickened slightly. Add cumin, paprika and cinnamon and cook for 30 secs or until fragrant. Add chicken and stir to coat. Add tomato, peanut butter and stock and bring to a simmer. Simmer, uncovered, over medium-low heat, for 20 mins or until chicken is cooked through and sauce thickens. Add chocolate and stir until melted. Season with salt and pepper.
  3. Step 3

    Meanwhile, cook rice according to packet instructions. Drain and stir in spring onion. Drain onion pickle. Divide rice and mole among serving plates and top with onion pickle, coriander, sesame seeds and chilli.