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 kcal

Difficulty

Easy

Equipment

5 items

Cost

£2.85/serving

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

Instructions

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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