Cinco de Mayo recipe for Arroz con Pollo Mole

May 4, 2013

For this years Cinco de Mayo celebration, try taking a traditional dish a little further south of the border. 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. This Mexican dish smells as delicious as it tastes.

 

 

 

 

 

 

 

 

 

 

Ingredients:

• 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

 Preparation:

• 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 your IMUSA Non-Stick Caldero 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.