Pollo en Mole Rojo con Arroz (Chicken in Red Mole with Rice)
Bone-in chicken thighs simmered until tender in rich red mole, served with fluffy rice and sharp pickled onions.
Made with Pickled red onions (cebollas encurtidas) and Easy red mole. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £1.41 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
Heat the oil in a wide, lidded pan over a medium high heat. Brown the chicken thighs for 3 to 4 minutes a side, then pour off any excess fat.
8 min - 2
Warm your ready made easy red mole (see the base recipe) in a bowl with 200 ml of the water, then pour it over the chicken. Bring to a bare simmer.
- 3
Cover and cook gently for 35 to 40 minutes, turning the thighs once, until the meat is tender and a thermometer reads at least 75C in the thickest part. Add a splash of water if the sauce thickens too much.
38 min - 4
Meanwhile rinse the rice until the water runs nearly clear. Put it in a pan with the rest of the water and the salt, bring to the boil, cover and cook on the lowest heat for 12 minutes. Rest, covered, for 5 minutes, then fluff.
12 min - 5
Spoon the chicken and sauce over the rice and scatter with the pickled red onions, sesame seeds and coriander.
Tips
- Take the skin off before browning. It stays soft and fatty in a wet sauce and makes the mole greasy.
- Mole catches on the bottom of the pan. Keep the heat low and scrape the base now and then.
- The sauce tastes better after resting 10 minutes off the heat, so do not worry if you are not ready to serve.
Storing and freezing
Keeps 3 days in the fridge in a covered container. Cool within 2 hours, then reheat until steaming hot all through. Freeze the chicken in its sauce for up to 2 months, and cook fresh rice.
Questions
Can I use chicken breast instead of thighs?
Yes, but cut it into large chunks and simmer for only 15 to 20 minutes, as breast dries out quickly. Thighs stay juicier in a long simmer.
How spicy is this?
Mild. The ancho, guajillo and pasilla chillies in the mole give fruity depth rather than fierce heat, so it suits children and spice-wary adults.
Is it gluten free?
Yes, with the easy red mole base as written, which uses gluten free tortilla and stock. Check any stock you add yourself.
More made with pickled red onions (cebollas encurtidas)
Tortas de Pollo y Jamón con Frijoles (Chicken and Ham Mexican Sandwiches)
EFNFHPTostadas de Camarón y Pepino (Prawn and Cucumber Tostadas)
DFEFNFTeriyaki Burgers with Grilled Pineapple and Pickled Red Onions
DFEFNFPapas con Mole y Ejotes (Potatoes and Green Beans in Red Mole)
DFEFNFSee every dish made with pickled red onions (cebollas encurtidas)
Double 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.