Holy Mole Chicken! (Easy and fast!)

Chicken and Beans in a dark and hot mole-ish sauce bursting at the seams with scotch bonnet and cayenne peppers!

Kerpow, in your face hunger!! Today I needed a Mexican hit with hot hot chilli goodness. I don't get paid for another few days and am as poor as a church mouse. This led me to ferret about my house looking for scraps to cook with and bang, came up with this!

Let's go!!

You will need

Chicken! I had to use frozen stuff but you could use fresh. Just cook it accordingly. I used about three breasts worth
A medium onion
3 cloves of garlic
1 tin of kidney beans
100 grams tomato paste (½ a tube)
1 scotch bonnet
2 cayenne chillis
2 heaped teaspoons cumin
2 heaped teaspoons cocoa powder
1 teaspoon smoked paprika
½ a teaspoon of allspice
Salt and black pepper for seasoning
1 teaspoon Oregano
Two tablespoons of lime juice
1 tablespoon of chilli vinegar I used Rosie's but you can use regular white wine vinegar
A drizzle of oil

To make

Bang your oven on at 200 degrees

Stick your chicken on a medium oven tray, and bash 2 cloves of the garlic and add them to it along with your scotch bonnet sliced in half (lengthways) and your two cayenne peppers (chop the tops off). Sprinkle with some sea salt and drizzle with your oil.

Cover tightly with foil and stick in the oven for as long as your chicken takes. My frozen breasts were 40 minutes. (That's not something I say a lot)

Now for the sauce
Finely chop the onion and the last clove of garlic and wallop it all in a pan with a tablespoon of the lime juice on a medium heat for a few minutes

After a few minutes add your cumin, cocoa, all spice and smoked paprika and give a good stir to coat the onion mix. It will probably look like chocolate chips at this point

Stir it around a little before squirting your tomato paste in. After you stir this in add half a pint of boiling water and a good pinch of salt and grind of pepper