Chicken Mole with Herbed Rice
Author: 
Recipe Type: entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
Photo: Ralph Smith, Smith Photo, www.smithphoto.com Food & prop stying: Julie Hettiger
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Culinary Thymes at https://www.culinarythymes.com/recipe-holy-mole/