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Cheat's Chicken Mole
Cheat's Chicken Mole
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Cheat's Chicken Mole

We've created a quick and easy version of the traditional Mexican dish - a Mole! A mole is traditionally slow cooked with a bunch of herbs, spices and chillis to really capture a depth of flavour but we know this isn't always realistic at home. Our Cheat's Chicken Mole is on the table within 45 minutes and is sure to be your new go-to.
Makes 4
Prep Time 15 minutes
Cook Time 30 minutes
A little more difficult
Ingredients
1 tbsp olive oil
500 g boneless chicken thighs, diced into 2-3 cm pieces
1 red onion, finely chopped
2 cloves garlic, crushed
1 tsp Gregg's Ground Cumin
1 tsp Gregg's Ground Coriander
1 tsp Gregg's Ground Paprika
½ tsp Gregg's Ground Chipotle
1 tsp Gregg's Bay Leaf
400g can Wattie's Chopped Tomatoes in Juice
400g can Wattie's Black Beans, rinsed and drained
1 tbsp dark cocoa
Coriander to garnish
To serve: soft tortillas, avocado mash, sliced green or red cabbage, sliced or pickled red onion, lime wedges, extra coriander

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
Heat the oil in a frying pan over medium high heat. Add diced chicken and cook, in batches, turning frequently, for 4 to 5 minutes until golden brown. Remove from the pan and set aside.
Step 2
Reduce the heat to medium, add the onion and garlic to the pan and cook, stirring for 2 to 3 minutes. Add the Gregg's Ground Cumin, Gregg's Ground Coriander, Gregg's Ground Paprika and Gregg's Ground Chipotle to the pan and stir for 30 seconds until fragrant.
Step 3
Return the chicken and any juices to the pan. Add the Gregg's Bay Leaf, Wattie's Chopped Tomatoes in Juice and Wattie's Black Beans . Bring to the boil then simmer for 15 to 20 minutes or until the chicken is tender and the sauce has reduced. Discard the bay leaf, stir in the cocoa and season to taste with salt and pepper.
Step 4
Garnish with coriander and serve with soft tortillas, avocado mash, sliced cabbage, red onion, lime wedges and extra coriander.
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1 tbsp olive oil
500 g boneless chicken thighs, diced into 2-3 cm pieces
1 red onion, finely chopped
2 cloves garlic, crushed
1 tsp Gregg’s Ground Cumin
1 tsp Gregg’s Ground Coriander
1 tsp Gregg’s Ground Paprika
½ tsp Gregg’s Ground Chipotle
1 tsp Gregg’s Bay Leaf
400 g can Wattie’s Chopped Tomatoes in Juice
400 g can Wattie’s Black Beans, rinsed and drained
1 tbsp dark cocoa
Coriander to garnish
To serve: soft tortillas, avocado mash, sliced green or red cabbage, sliced or pickled red onion, lime wedges, extra coriander
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