Chicken Mole Poblano
A Mexican dinner sized for one person, ready in 33 minutes. About 690 kcal and 53 g protein. It brings some heat.
Per portion
Calories from protein 31%, carbs 39%, fat 30%. Estimated from the ingredients.
Roughly £2.70 a portion.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Season the chicken with salt and pepper and fry in the oil for 3–4 minutes on each side until browned. Remove and set aside. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Soften the onion in the same pan for 8 minutes until soft and translucent, adding the garlic for the last minute.
- 4
Stir in the mole paste, chilli powder and cinnamon for 30 seconds until fragrant. No mole paste? Use the swap here instead: an extra ½ tsp cocoa powder, 1 tsp chipotle paste and a pinch more cinnamon.
- 5
Stir in the peanut butter, cocoa powder and stock and simmer for 3 minutes until smooth. It should coat a spoon but still pour easily.
- 6
Return the chicken to the pan, cover and simmer for 6–8 minutes until cooked through (75°C in the thickest part). If the sauce gets thick, loosen it with a splash of water.
- 7
Slice the chicken, spoon the sauce over and scatter with sesame seeds. Serve with the rice.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chicken-mole-poblano/
