Mole de Arroz

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing a lot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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1 chicken, cut up
water to cover
2 medium onions, sliced
salt to taste
1-1/2 cups rice, soaked
4 pasilla chiles, seeds and stems removed
3 cascabel chiles, seeds and stems removed
4 Tbsp. vegetable oil
1 tsp. cumin
6 black peppercorns
4 cloves garlic, crushed
4 tomatillos, chopped


1/2 to 1 shredded head lettuce
pickled jalapenos to taste


To prepare the chicken:

Place the chicken parts in a pan and cover with water. Add the onions and salt to taste, then cook the chicken until it is tender, about 45 minutes to 1 hour. Once the chicken is cooked, remove it from the broth and keep it warm. Set the broth aside.

For the rice:

Measure out 3 cups of broth, adding more water if necessary. Cook the rice in the broth until it is done, stirring occasionally to make sure it doesnt stick.

For the sauce:

In a separate fry pan, fry the chiles in the oil, then add the cumin, peppercorns, garlic and tomatillos until the chiles become soft. Remove the ingredients and put in a blender. Puree the mixture then return to the pan. Add the rice and cook for a few minutes.

Serve the rice with the chicken and garnish with the lettuce and pickled jalapenos.

Yields 6 servings.

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