Mole Verde Chicken and Rice Bowls with Pico de Gallo

A quick and easy weeknight meal featuring fluffy rice, tender shredded chicken simmered in vibrant mole verde, topped with fresh pico de gallo and a dollop of sour cream.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£2.85

Season:

☀️ Summer

Meal Type:

Lunch

Cuisine:

British

Main Ingredient:

Chicken•Rice

Cooking Style:

Quick & Easy

Mood:

Healthy

Ingredients

Servings

4cupsCooked Rice(Cooked according to package directions. Use your favorite type of rice (white, brown, jasmine, etc.))

£1.50

2cupsCooked Chicken(Shredded. Rotisserie chicken is a great shortcut.)

£3.50

16ozMole Verde(Jarred or homemade. If homemade, adjust cooking time accordingly.)

£4.00

0.5cupChicken Broth(Optional, for thinning the mole verde if needed.)

£0.25

2mediumTomatoes(Diced)

£0.70

0.5mediumRed Onion(Finely diced)

£0.20

0.5smallJalapeño(Seeded and finely diced (optional, for heat))

£0.15

0.3cupCilantro(Chopped)

£0.40

1tablespoonLime Juice(Freshly squeezed)

£0.10

0.5cupSour Cream(Or Mexican crema)

£0.60

to tasteSalt

to tastePepper

Total Cost

£11.40

£2.85 per serving

The Method

1
In a large pot or Dutch oven, combine the shredded chicken and mole verde.
2
Heat over medium heat, stirring occasionally, until the chicken is heated through and the mole verde is simmering, about 10-15 minutes. If the mole is too thick, add chicken broth, a tablespoon at a time, until it reaches your desired consistency.
3
While the chicken is simmering, prepare the pico de gallo: In a medium bowl, combine the diced tomatoes, red onion, jalapeño (if using), and cilantro.
4
Stir in the lime juice and season with salt and pepper to taste.
5
To assemble the bowls: Divide the cooked rice among four bowls.
6
Top each bowl with the mole verde chicken.
7
Spoon pico de gallo over the chicken and finish with a dollop of sour cream.
8
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

60g

23% of RDA

Fat

25g

36% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a spicier dish, add more jalapeño or a dash of cayenne pepper to the mole verde.

Garnish with avocado slices for extra creaminess and healthy fats.

Leftovers can be stored in the refrigerator for up to 3 days.

If you are using homemade mole verde, adjust cooking time as needed.

Use cotija cheese or queso fresco as a garnish for extra flavor.

Cooking Equipment

Large pot or Dutch oven

Rice cooker (optional)

Cutting board

Knife

Skillet or pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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