AT A GLANCE
|01||Process onion, chilli and garlic to a paste in a food processor. Heat oil in a large saucepan over medium-high heat, add onion mixture, stir occasionally until tender (4-5 minutes), add spices, stir until fragrant (1 minute), add stock, tomato and chipotle chilli and bring to the simmer. Add chicken, season to taste, cover with a lid, reduce heat to low and simmer until chicken is tender (6-8 minutes). Remove chicken from sauce (set aside), add chocolate and simmer to reduce slightly (3-4 minutes). When chicken is cool enough to handle, coarsely shred and return to sauce. Keep warm.|
|02||Meanwhile, bring rice, 375ml water and 1 tsp salt to the boil in a saucepan over high heat. Reduce heat to low, cover with a tight-fitting lid and cook until rice is tender and water is absorbed (15 minutes; do not remove lid). Just before serving, fluff rice with a fork, stir in coriander, onion and lime juice and season to taste. Serve mole hot, scattered with coriander, with rice and lime wedges.|
Note Chipotle chillies in adobo sauce are available from select delicatessens and Monterey Mexican Foods; if they're unavailable, add a little smoked paprika to the spice mix.