Come Dine with Me

Holy mole chicken with Mexican rice recipe

'Holy mole!' Brittany cooks up a Mexican main on Come Dine With Me Dorset

Serves 4


  • 3 medium tomatillos, husked and rinsed
  • 120ml vegetable oil
  • 6 medium dried mulato chillies, stemmed and seeded
  • 3 medium dried ancho chillies, stemmed and seeded
  • 5 medium dried pastille chillies, stemmed and seeded.
  • 4 cloves garlic, peeled
  • 50g almonds
  • 50g raisins
  • 8 skin-on chicken thighs
  • ½ tsp cinnamon, ground black pepper, and anise
  • ½ cup sesame seeds, toasted
  • ½ tsp black pepper
  • ½ tsp ground star anise
  • 1/8 tsp cloves
  • Salt, to taste
  • 1 slice firm white bread, toasted until dark
  • 25g Mexican chocolate, roughly chopped
  • 4 tbsp clear honey

For the rice

  • ½ cup Mexican milled white rice
  • 3½ cups chicken stock
  • 240ml vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 3 tbsp roughly chopped flat leaf parsley, to garnish


  1. Preheat the oven to 160°C/gas mark 2½. Place the tomatoes on a baking sheet and grill for 10 minutes, turning once. Tip into a bowl.

  2. Heat the oil in a frying pan and fry the chillies for 3 minutes. Tip into a bowl and cover with hot tap water, leaving for 30 minutes. After this time blend the chillies in a blender with 600ml of the water. Strain through a sieve into a bowl.

  3. Fry the garlic and almonds in the same pan until golden then blitz until smooth with the tomatoes, 2/3rds of the sesame seeds, cinnamon, pepper, star anise, cloves, bread and chocolate. Strain through a sieve back into a bowl.

  4. Fry the chilli puree for 10-15 minutes then add the tomatoes and continue to cook for 5-10 minutes. Add 1.3 litres of water and simmer for 45 minutes.

  5. Salt the chicken thighs then brown in a little oil for 10 minutes. Transfer to a baking dish, pour over the sauce and cover. Bake for 40 minutes or until cooked through.

  6. For the rice, rinse the grains until the water runs clear then soak for 20 minutes. Rinse once more and drain for 15 minutes. Heat the oil in a saucepan, add the rice and stir for 1 minute.

  7. Fry the onion and garlic separately in a little oil then add to the rice mixture along with the stock. Simmer for 7-10 minutes until the water is absorbed then lower the heat and steam for 8 minutes. Allow to rest for 20 minutes then scatter with parsley.

  8. Garnish the chicken with sesame seeds and serve with the rice.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

Adapted from 'Mexico One Plate at a Time' by Rick Bayless


Average rating: 3/5
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