INGREDIENTS

Mole
2 glasses of Doña Maria mole or of your preference
4 ancho chiles
12 to 15 guajillo chiles
2 Mexican chocolate bars (Abuelita)
2 black peppers
2 cloves
1 cinnamon stick
1 large garlic clove
4 - 5 tablespoons of oil
1 tablespoon chicken bouillon powder
1 tablespoon of salt (amount to taste)
2 cups of water to boil the chiles

Chicken Broth
5 liters of water
14 chicken drumsticks & thighs
1/2 onion
1 head of garlic
1 tablespoon of salt

Red Rice
1 cup of simple white rice
1/4 onion
2 tomatoes
2 garlic cloves
2 cups of chicken broth
Salt
Cilantro
Optional: 1 Green chili (Serrano or jalapeño)

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RECIPE

Mole and Chicken
Boil the chicken with the onion, garlic and salt for about 30–40 minutes until the chicken is fully cooked.

Bring a medium pot of water to a boil and add the guajillo and ancho chilies and boil for about 5 minutes and remove from the heat.

Once the water has cooled, put the chilies and water in a blender. Add 2 peppercorns (or one tsp of ground black pepper), 2 cloves (or 1tsp of ground cloves), 1/4 of onion, 2 garlic cloves and 1 cinnamon bark or (2 tsp of ground cinnamon) and blend for 30 seconds to 1 minute. Then add the mole paste to the blender and 1 cup of the chicken broth. You can slowly add more chicken broth to get a smoother consistency like sauce.

Start heating your cooking pot then add some oil. Add the mole sauce and keep stirring so it doesn’t stick. Stir until it starts boiling and popping. You can add chicken broth to clean up the remaining sauce from the blender. Add the chicken bullion powder, salt and chocolate bar and keep stirring until it all comes together.

Add the chicken to the pot with the mole or serve on a plate and pour the sauce over it and with a side of red rice. Garnish the chicken and mole with thin onion slices and sesame seeds. You can eat it with tortillas of course.

Red Rice
Rinse the rice until water comes clear. Make sure rice is completely dry before frying.

Blend the onion, garlic and tomatoes with 1/4 cup of chicken broth only so much so that it’s a pulp .

In one pan fry the tomato puree with olive oil making sure to sift it into the pan and get rid of the pulp. Stir the tomato sauce until it changes color from pink to bright orange in mid heat.

In a deep pan fry the dried rice until it’s toasted and pale.

Add the tomato puree to the rice and 2 cups of chicken broth. Add a few cilantro leaves and the green pepper. This is just to give it flavor.

Stir.Once it starts to boil add the salt.

Lower the temperature and let it cook for about 15-20 minutes and turn off heat.

Let it sit for another 10 minutes.