Mole (pronounced (mo-ley) is a deeply-flavored sauce popular in Mexico. Like spaghetti sauce, there are thousands of variations of mole and everyone seems to have their favorite version. This recipe for Arroz con Pollo Mole (Rice and Chicken) by IMUSA’s Chef George Duran is packed with unexpected ingredients and a combination of sweet and salty flavors.
IMUSA, a cookware manufacturer that makes ethnic cookware, recommends using their Non-Stick Caldero to make this dish. However, we didn’t have a caldero so we made the dish in a classic cast iron pan.
As we tested this recipe, the flavors built and rose up enticingly. The dish is flavorful, but not hot. If you like it hotter, simply increase the amount of chili powder. While this dish has a number of ingredients, don’t let that intimidate you. It’s actually quite easy.
And you’ll find this dish is even better the next day as the flavors continue to develop. We served it with brown rice instead of white for a filling, hearty, and healthful meal. Buen provecho!
Recipe courtesy IMUSA. www.imusausa.com/
• 2 Tbsp. toasted sesame seed
• 1 tsp. cinnamon
• 1 tsp. mild chili powder
• 1 tsp. cumin
• ½ tsp. ground allspice
• 2 tsp. salt
• 6 chicken thighs, skin removed
• ½ C. flour
• 1 Tbsp. vegetable oil
• salt and pepper
• 6 slices bacon, chopped
• 1 medium red onion, chopped
• 2 red pepper, chopped
• 6 cloves garlic, minced
• 2 C. rice, uncooked
• 2 6-oz. can tomato paste
• 4 oz. semi-sweet chocolate, chopped
• 6 C. chicken stock
• Curly parsley, finely chopped, for garnish
Mix first 6 ingredients in a small bowl and set aside.
Dust chicken thighs with flour and season with salt and pepper. Heat vegetable oil in a pan on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside.
Lower heat to medium and cook bacon until slightly browned. Add onions, red peppers and garlic and sauté until softened, about 3 minutes. Add rice, tomato paste, chocolate and dry spices and mix. Add chicken stock and mix again. Allow to come to a simmer, cover and turn heat to low. Simmer for 25 minutes.
Uncover, and gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done.
Allow to rest for 10 minutes before serving with finely chopped parsley.