Chicken in Chocolaty Mexican Sauce

with Corn Rice

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Instructions

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1 Prep and fry

Peel and chop the onion and garlic. Heat a pan over a medium heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min. Add the garlic and fry for 2 min further. Add the cuminchipotle (spicy!)smoked paprika, honeysriracha (spicy!) and tomato paste. Stir for 2 min.

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2 Add and stew

Add the tomato passata, measured water, crumbled chicken stock cubechocolate and black pepper. Cover with a lid and reduce the heat to low. Simmer for 10 min, stirring occasionally.

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3 Boil rice

Meanwhile, bring a pan of salted water to a boil. Once boiling, add the brown rice and cook for 25 min or until tender. Add the drained sweet corn and cook for a final 1 min. Drain the cooked rice and corn and keep covered until serving.

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4 Fry chicken

Meanwhile, heat a second frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken breasts and cook for 5-7 min on either side until golden and cooked through.

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5 Puree sauce

Puree the sauce in a food processor or with a hand-held blender until smooth. Return the sauce to the pan.

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6 Add chicken

Add the fried chicken breasts to the pureed sauce. Stir in the sour cream. Cook for a final 2 min, coating the chicken in the sauce. Check the seasoning. Serve the chicken sauce over the corn rice. Garnish with sesame seeds.

Tips for fussy eaters

Reserve some of the ingredients and prepare a creamy chicken and tomato sauce for them.

Pro tip

Prepare the mole sauce well in advance and store it in the fridge. It reheats well with an additional splash of water.

Enjoy this staple Mexican sauce with dark chocolate in it. Who could resist!

Cooking Time: 35 min

Equipment Required: Blender

Cals 797 · Prot 51 · Carbs 119 · Fat 24

Gluten-Free

Ingredients

Number of people

Sauce

Chicken breast 300 Grams
Red onion 1 Piece
Garlic cloves 4 Pieces
Vegetable oil 2 Tbsp
Salt 1 Tsp
Cumin powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Honey 20 Grams
Sriracha sauce 20 Grams
Tomato paste 70 Grams
Tomato passata 200 Grams
Water 200 ML
Chicken stock cube 1 Piece
Dark chocolate 40 Grams
Black pepper 1 Tsp
Sour cream 60 Grams

Corn rice

Brown rice 150 Grams
Sweet corn kernels 145 Grams

To serve

Sesame seeds 10 Grams

Enjoy this staple Mexican sauce with dark chocolate in it. Who could resist!

Cooking Time: 35 min

Equipment Required: Blender

Cals 797 · Prot 51 · Carbs 119 · Fat 24

Gluten-Free

Instructions

photo

1 Prep and fry

Peel and chop the onion and garlic. Heat a pan over a medium heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min. Add the garlic and fry for 2 min further. Add the cuminchipotle (spicy!)smoked paprika, honeysriracha (spicy!) and tomato paste. Stir for 2 min.

photo

2 Add and stew

Add the tomato passata, measured water, crumbled chicken stock cubechocolate and black pepper. Cover with a lid and reduce the heat to low. Simmer for 10 min, stirring occasionally.

photo

3 Boil rice

Meanwhile, bring a pan of salted water to a boil. Once boiling, add the brown rice and cook for 25 min or until tender. Add the drained sweet corn and cook for a final 1 min. Drain the cooked rice and corn and keep covered until serving.

photo

4 Fry chicken

Meanwhile, heat a second frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken breasts and cook for 5-7 min on either side until golden and cooked through.

photo

5 Puree sauce

Puree the sauce in a food processor or with a hand-held blender until smooth. Return the sauce to the pan.

photo

6 Add chicken

Add the fried chicken breasts to the pureed sauce. Stir in the sour cream. Cook for a final 2 min, coating the chicken in the sauce. Check the seasoning. Serve the chicken sauce over the corn rice. Garnish with sesame seeds.

Tips for fussy eaters

Reserve some of the ingredients and prepare a creamy chicken and tomato sauce for them.

Pro tip

Prepare the mole sauce well in advance and store it in the fridge. It reheats well with an additional splash of water.

Ingredients

Number of people

Sauce

Chicken breast 300 Grams
Red onion 1 Piece
Garlic cloves 4 Pieces
Vegetable oil 2 Tbsp
Salt 1 Tsp
Cumin powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Honey 20 Grams
Sriracha sauce 20 Grams
Tomato paste 70 Grams
Tomato passata 200 Grams
Water 200 ML
Chicken stock cube 1 Piece
Dark chocolate 40 Grams
Black pepper 1 Tsp
Sour cream 60 Grams

Corn rice

Brown rice 150 Grams
Sweet corn kernels 145 Grams

To serve

Sesame seeds 10 Grams
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