The Mexican holiday Dia de los Muertos, or Day of the Dead, is right around the corner. I thought I’d get into the spirit of things with a recipe for Chicken Mole with Herbed Rice. This recipe here stresses simplicity over authenticity, and you will be pleased with the results.
You’ve probably seen the calaveras, or skeletons, in Mexican folk art or drawings. On Dia de los Muertos, people remember and celebrate their dearly departed by decorating beautiful ofrendas, or altars in homage to their loved ones.
One food special to the holiday is a soft, slightly sweet bread called pan de muerto. (In Houston, you can find it at El Bolillo Bakery, near Canino’s. (Or try your local Mexican bakery.)
So for this Mexican-themed meal, start with a good rocks margarita made of fresh lime juice and premium tequila. Offer a salad of field greens and cilantro, oranges and green onion with a lime vinaigrette. I’d pair the mole with a Mexican beer like Negra Modelo. And some pan de muerto would be a nice touch, as well.
Salud! -alyce eyster
- 3 cups chopped yellow onion
- 3 Tblsp vegetable oil
- ½ tsp coriander seeds
- ½ tsp aniseed
- 3 Tblsp chili powder
- 2 tsp sugar
- 1 tsp cinnamon
- pinch ground cloves
- 2 Tblsp unsweetened cocoa powder
- 2 Tblsp creamy peanut butter
- 2-3 cups chicken broth
- 1 (15 0z.) can diced tomatoes, drained
- 2 garlic cloves, minced
- salt & freshly ground black pepper
- 6 whole leg quarters
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 handful chopped cilantro
- 6 cups cooked rice
- In a large skillet, saute the onion in the oil until soft and golden. In a spice/coffee grinder, grind the coriander seeds and aniseed to a fine powder. Add them to the onions along with the chili powder, sugar, cinnamon and cloves. Stir to release aroma, then add the cocoa powder, peanut butter, 2 cups of broth, tomatoes, garlic and 1 teaspoon of salt. Simmer for about 20 minutes, stirring occasionally.
- Meanwhile, preheat the oven to 400 degrees F. Brush the chicken quarters with olive oil and season with salt and pepper. Roast for 40 minutes or until done. Let them cool slightly and cut into legs and thighs.
- In a blender, puree the mole sauce in batches. Return the sauce to the skillet along with the remaining broth and the chicken pieces. Use two separate pans if necessary. Simmer for about 30 minutes to coat the chicken and heat through.
- While the chicken is simmering, finish the rice. Saute the peppers in a little olive oil and combine with cilantro and rice. Serve the chicken over the rice.
What is mole called in Mexico? Is it one of the Oaxacan moles or from somewhere else?