Chicken Mole with Jasmine Rice

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Roughly dice brown onion and grate carrot and set aside. Pat chicken dry, season, and dice 2cm. Heat a drizzle of oil in a large pot or large deep fry-pan on high heat. Cook chicken for 2-3 minutes, until seared. Remove chicken from pot and set aside, reserving pot.
3. Return pot to medium-high heat, adding more oil if needed. Cook onion and carrot for 3-4 minutes until softened. Reduce heat to low and add garlic and Mexican chicken spices and cook, stirring, for 1-2 minutes, until fragrant. Add stock, canned tomatoes, chilli beans, chipotle sauce (if using) and salt and simmer for 2-3 minutes.
4. Return chicken to pot and simmer for 4-5 minutes, until Mexican chicken is thickened and chicken is cooked through. Season to taste.
5. While Mexican chicken is cooking, peel cucumber into ribbons and finely dice red onion. Place in a medium bowl and drizzle with olive oil and vinegar.
6. To serve, place ¾ cup cooked rice per person into bowls and spoon over Mexican chicken. Top with cucumber ribbons and red onion. Dollop with sour cream and sprinkle with coriander (if using).