Chicken Mole & Achiote Rice


Chicken Mole
Chicken Mole & Achiote Rice

This recipe uses a portion of the Mole Poblano sauce to create a quick yet impressive dish for that special occasion.


Serve with plain or Achiote Rice


Serves 2

Preparation & cooking time: 30 minutes



  • 2 large Free Range Chicken Breasts, skin on
  • Salt & Pepper to season
  • 1 tbsp Olive Oil
  • 1 portion (about 1/4 of) Mole Poblano sauce
  • 2 tbsp Vegetable Oil (optional)
  • 1/2 tsp Achiote Seeds (optional)
  • 250 ml Basmati Rice



  • In an oven proof frying pan, heat the olive oil until smoking
  • Season the chicken breasts on both sides and add to the frying pan.  Seal off on both sides and brown the skin
  • If using cold or frozen Mole sauce, reheat first
  • With the skin side uppermost, spoon the mole sauce over the breasts and transfer into a preheated oven, 180°c for 20-30 minutes, then prepare the rice
  • Every 10 minutes, remove the pan and spoon the mole back over the breasts
  • After 20 minutes, prick the thickest part of the chicken.  If the juices run clear, the chicken is ready
  • For the Achiote Rice,  in a small pan add the vegetable oil and gently fry off the Achiote seeds for a couple of minites.  The oil will colour bright orange and give off a piney, spicy aroma.  Discard the seeds but pour the oil onto a bowl of raw basmati rice. Add a pinch of salt and approx 300 ml of boiling water and steam for 18-20 minutes until cooked
  • Serve the chicken breast on a plate of rice and spoon over the mole sauce.  Sprinkle with a few toasted sesame seeds

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