Chicken Mole Poblano

Boil a kettle

Peel and slice the red onion[s] as finely as you can

Dissolve 1 tsp [2 tsp] sugar and a pinch of salt in 1 tbsp [2 tbsp] boiled water and add the red wine vinegar

Add the sliced red onion and set aside to pickle

Add the white long grain rice, a pinch of salt and 350ml [700ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 18-20 min or until all the water has absorbed and the rice is cooked

Once cooked, add the blanched peas, remove from the heat and keep covered until the peas are warmed through

Whilst the rice is cooking, add the ground cumin and dried oregano to a plate with a pinch of salt and pepper

Add the chicken thighs and give them a good mix up until they're fully coated in the spices

Add the dried ancho chilli[es] and sultanas to a bowl, cover them in 200ml [400ml] boiled water and set aside for 5 min to soften

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the coated chicken thighs and cook for 4-5 min on each side or until golden

Whilst the chicken is cooking, chop the half [all] the dark chocolate roughly

Tip: Cooking for 2? Save the remaining dark chocolate fo another recipe!

Dissolve the Knorr chicken stock cube[s] in 200ml [350ml] boiled water with the tomato paste, chopped chocolate, peanut butter and white wine vinegar – this is your mole stock

Carefully remove the dried ancho chilli[es] from the bowl and chop roughly (reserving half the soaking liquid!)

Add the chopped ancho chilli and sultanas to a food processor and blitz until smooth

Slowly pour in the reserved soaking liquid whilst blitzing – this is your ancho chilli sauce

Add the mole stock and ancho chilli sauce to the chicken and cook for 5-6 min further or until the sauce has thickened and the chicken is cooked through (no pink meat!)

Once done, transfer the chicken to a clean board and shred it apart, using two forks – this technique is known as 'pulling'

Return the pulled chicken to the pan and give everything a good mix up – this is your chicken mole poblano