Recipe by: Tracie Fitzpatrick

Source: Tracie recreated this dish based on memory from tasting at a restaurant in Mexico

Tracie Fitzpatrick's Mexican Chicken Mole with Coriander Rice
Tracie Fitzpatrick’s Mexican Chicken Mole with Coriander Rice

Ingredients (Chicken Mole)

  • 2 dried chili peppers*, crushed
  • 2 Tbsp sunflower oil
  • 8 bone-in chicken thighs, skins removed (Tracy used both thighs and breast)
  • 2 onions, chopped
  • 2 tsp ground cumin
  • 1½ tsp cinnamon
  • 3 garlic cloves, roughly chopped
  • 50 g raisins
  • 2 Tbsp smooth peanut butter
  • 2 Tbsp chipotle paste**, see photo
  • 400 g can chopped tomatoes
  • 25 g dark chocolate (look for one with at least 70% cocoa, Green & Black’s brand, see photo, is Tracie’s favorite)
  • 1 small red onion, sliced into rings

Ingredients (To Serve)

  • Juice 1 lime, plus extra wedges to serve
  • 150 ml pot sour cream
  • Handful of cherry tomatoes, halved

Ingredients (Coriander Rice)

  • 600 g long grain rice, cooked
  • large bunch coriander, finely chopped
  • Zest of 2 limes and juice of 1 lime
  • “I add loads of paprika and chili powder plus pure lime juice” – add these ingredients in amounts to your taste


  • Dry cook spices for a few seconds in a pot, then add the chicken with oil and cook until brown.
  • Add all other ingredients, cover, and cook for 2 hours minimum (better if can be cooked overnight if you have a slow cooker).
  • To make the coriander rice, toss the cooked rice with the coriander, lime zest and juice and paprika and chili powder (and extra lime juice) to your liking.
  • Serve the chicken mole with the coriander rice, lime wedges, tomatoes halves and sour cream.

* Or buy Ancho peppers (dried Poblano peppers) online, better than chili peppers.

** Can find chipotle paste at specialty grocery stores like Jason’s in Ion.

Download PDF here: Mexican Chicken Mole with Coriander Rice Tracie Fitzpatrick