Rice Mole (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 alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
1 chicken, sectioned
water to cover
2 medium onions, sliced
salt to taste
1-1/2 cups rice, cleaned and soaked
4 pasilla chiles, seeds and stems removed
3 cascabel chiles, seeds and stems removed
4 Tbsp. oil
1 tsp. cumin
6 black peppercorns
4 cloves garlic, crushed
4 green tomatoes, chopped
salt to taste
1/2 to 1 head lettuce, shredded
pickled jalapenos to taste
Place the chicken parts in a pot, cover with water, and add the onions and salt to taste. Cook the chicken until it is tender, about 45 minutes to 1 hour. Once cooked, remove the chicken from the broth, keep it warm, and set the broth aside.
Measure the broth to 3 cups, adding more water if necessary. Cook the rice in the broth until done, stirring occasionally to make sure it doesnt stick.
In a separate pan, fry the chiles in a little oil, then add the cumin, peppercorns, garlic, onions, tomatoes and green tomatoes until the chiles become soft. Remove to a blender and puree, then return to the pan. Add the rice and cook for a few minutes.Serve the rice with the chicken and decorate with the lettuce and jalapenos.
Yields 6 servings.
Recipe from www.fieryfoods.com.