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.

Mole Arroz con pollo












• 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 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.


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If anyone is wondering what a “IMUSA Non-Stick Caldero” is, it’s just a nice deep pot, often with a glass lid (9″ to 12″ in diameter). If you don’t have a cheapie aluminum one, a dutch oven would also work in this (I’m guessing).

For you foodies and foo-foo types, Verna’s in AG sells a really nice Le Crueset Dutch Oven for around $200, and it’s “family heirloom worthy” in my book. Ask for a stainless lid handle, though (she threw mine in for free, as I was making some heavy purchases there… I love her store). Note: I’m not talking about the camping style dutch ovens (with feet), but the actual Dutch/French style that are similar to the afore-mentioned Caldero.

If you’re on a budget, a cheap aluminum caldero can be had for under $50 (sometimes under $20, but prob. not on central coast).

I would also like to add: I would love to see a recipe-idea section (like the new literary corner). Something that allows locals to share their favorite (and/or family) recipes! Something “non-foodie” (no one likes foodies, really, except other pretentious foodies) for normal, well-adjusted people to just share and talk about their recipe’s history, etc.

Might also be a great possibility for new advertisers (in the food industry, small appliance/cookware stores, etc.). Just throwing that out…

The Obispan’s failure to deliver the diatribe is precisely why a Chicken dish is perfectly suited for him…

Now, we have controversy…

I would like to make a very angry comment about information contained in the above article, oh wait, um, I don’t. Sorry.