Smoky Chicken Mole

• 1 tbsp Vegetable oil
• 8 Chicken thighs (skin removed)
• 2 Red onions, finely sliced
• 2 Peppers (I use 1 red and 1 green) finely sliced
• 3 Garlic cloves, crushed
• 1 Cinnamon stick, halved
• 3 tbsp Waitrose Cooks' Ingredients mole sauce
• 2 Dried habanero chillies
• 240 grams Brown basmati rice
• 400 grams Tin of chopped tomatoes
• 400 grams Pinto beans
• 25 grams Dark chocolate (70% cocoa at least)
• 1 Lime- zest and juice

1. Heat the oil in a large casserole.
2. Season the chicken and fry over a medium-high heat for 4-5 minutes on each side until golden.
3. Transfer to a plate and set aside
4. Add the onions and peppers to the pan and cook over a low heat for approximately 10 minutes, until soft, then stir in the garlic.
5. Fry for 2 minutes before stirring in the cinnamon, mole sauce, chillies, tomatoes and beans.
6. Fill the tomato can with water and add to the pan with the chicken.
7. Cover and simmer for an hour.
8. Uncover, cook for 30 minutes until thick.
9. Season and stir in the chocolate and lime zest and juice before serving.
10. Meanwhile cook the rice according to the packet instructions and serve with chicken.

vegetable oil, chicken, red onions, peppers, garlic, cinnamon, sauce, chillies, brown basmati rice, tomatoes, pinto beans, chocolate

Taken from cookpad.com/us/recipes/351715-smoky-chicken-mole (may not work)