Chicken Mole with Mexican Rice
Chicken cooked with chocolate but not sweet at all !
- Serves: 4
- Preparation Time: 20 Minutes
- Cooking Time: 60 Minutes
- Difficulty: medium
Recipe Ingredients Chicken Mole Sauce:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin powder
- ½ teaspoon cinnamon powder
- 1 cup chopped tomatoes
- 1 cup chopped Capsicum (All mixed red, yellow and green)
- 2 jalapenos, roughly chopped
- 1 ¼ cup chicken broth
- 2 tablespoons peanut butter
- ½ cup bittersweet chocolate, chopped
Ingredients for Chicken Mole
- 1 tablespoon Oil
- ¼ cup chopped Capsicum (All mixed red, yellow and green)
- 250 gms chicken, diced
- Salt
Ingredients for Mexican Rice
- 2 tablespoons oil
- 1 cup India Gate Basmati rice
- 1 cup onion, chopped
- ½ cup chopped Capsicum (All mixed red, yellow and green)
- 2 cups water
- 1 green chilies, chopped
- 1 teaspoons chili powder, or to taste
- Salt
Recipe Method:
- Preheat oven to 350 degrees F.
- Heat oil in a saute pan over medium heat.
- Add onion and saute until translucent.
- Add garlic and spices and continue to saute to toast and develop flavor.
- Add diced tomatoes, half cup peppers, jalapenos, broth, peanut butter, and chocolate.
- Simmer for 10 minutes. Strain and puree until smooth.
- Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides.
- Add to casserole dish, cover with sauce and put half the peppers and braise the oven for 45 minutes to 1 hour.
Method:
- Heat oil in a deep skillet over medium heat.
- Saute rice, onion, and bell pepper until rice is browned and onions are tender.
- Stir in water and tomatoes.
- Season with chili powder and salt.
- Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
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