Muslos de Pollo en Mole con Arroz Rojo (Mole Chicken Thighs with Red Rice)
Bone in chicken thighs simmered until tender in glossy mole, served over fluffy tomato red rice.
Made with Mole poblano and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £2.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the chicken with salt. Heat the oil in a wide, deep pan over a medium-high heat and brown the thighs skin side down for 6 to 7 minutes until golden, then turn and brown the other side for 3 minutes.
10 min - 2
Add the onion, garlic and water, cover and simmer on a low heat for 20 minutes.
20 min - 3
Pour in your ready made mole poblano (see the base recipe), stir to coat the chicken and simmer partly covered for 20 minutes, turning the thighs now and then, until the sauce is thick and glossy. The chicken is done when the juices run clear and the thickest part is steaming hot all the way through.
20 min - 4
Meanwhile, reheat the arroz rojo (see the base recipe) in a covered pan with a splash of water or in the microwave until steaming hot.
- 5
Toast the sesame seeds in a dry pan for 1 minute. Serve the chicken and sauce over the rice, scattered with sesame seeds and coriander.
Tips
- Brown the thighs well before adding any liquid. It builds flavour and the sauce stays clean.
- Skim any fat from the top before serving. Mole is already rich, so skinned thighs also work.
- If the sauce gets too thick, stir in a splash of hot water 2 tbsp at a time.
Storing and freezing
Cool within 2 hours. Keep the chicken in mole in the fridge for up to 3 days, or freeze for up to 3 months. Reheat until steaming hot all the way through. Reheat the rice only once.
Questions
Can I use chicken breast instead?
Yes, but thighs stay juicier in a long simmer. If using breasts, cut them in large pieces and simmer in the mole for only 12 to 15 minutes until cooked through.
Is this spicy?
No, it is mild. Mole poblano is deep and fruity rather than hot. Serve with a hot salsa on the side if you want heat.
Is it gluten free and dairy free?
Yes, as written. The mole base is gluten free, dairy free and nut free, and so is the red rice. Use a gluten free stock if you make the rice with stock.
More made with mole poblano
Burritos de Pollo con Mole y Arroz (Chicken Mole Burritos)
EFNFCostillas en Mole Poblano (Pork Ribs in Mole)
GFDFEFCaldo de Frijol con Mole (Pot Bean Soup with a Swirl of Mole)
DFEFNFQuesadillas de Champiñones con Mole (Mushroom and Mole Quesadillas)
GFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.