George Duran's Arroz con Pollo Mole
(Mole Rice and Chicken)
By FBWorld Team
Taking
a traditional dish a little further south of the boarder,
George Duran's recipe for Arroz con Pollo Mole (Rice and
Chicken) is packed with unexpected ingredients and a combination
of sweet and salty flavors. Bringing a rich, home-style
aroma to the party, this Mexican dish smells as delicious
as it tastes!
George Duran's Arroz con Pollo Mole
(Mole Rice and Chicken)
Ingredients:
2 tbls. Toasted Sesame Seed
1 tspn. Cinnamon
1 tspn. Mild Chili Powder
1 tspn. Cumin
1/2 tspn. Ground Allspice
2 tspn. Salt
6 Chicken Thighs, (skin removed)
1/2 cup Flour
1 tbls. Vegetable Oil
Salt and Pepper
6 slices Bacon, (chopped)
1 medium Red Onion, (chopped)
2 Red Pepper, (chopped)
6 cloves Garlic, (minced)
2 cup Rice, (uncooked)
2 6-oz. can Tomato Paste
4 oz. Semi-sweet Chocolate, (chopped)
6 cups Chicken Stock
Curly Parsley, (finely chopped, for garnish)
Procedures:
1. Mix first 6 ingredients in a small
bowl and set aside.
2.
Dust chicken thighs with flour and season with salt and
pepper. Heat vegetable oil in your IMUSA Non-Stick Caldero
on medium-high heat and cook chicken until browned, about
3-5 minutes on each side. Set aside.
3.
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.
4.
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.
5.
Allow to rest for 10 minutes before serving with finely
chopped parsley.
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