|
 Chicken Mole with
Arroz Amarillo
Serves: 20
Prep Time: 15 minutes
Cook Time: 25 minutes
INGREDIENTS
| FOR RICE: |
|
| 5 cups |
White rice, dry |
| 2 1/2 quarts |
Free range organic chicken broth |
2 tablespoons
|
Sazon
|
|
|
FOR CHICKEN MOLE: |
|
| 4 ounce |
Olive oil |
| 2 1/2 cups |
Onion, finely diced |
| 2 cups |
Poblano chili peppers, diced |
| 1/3 cup |
Garlic, minced |
| 1/2 cup |
Unsweetened cocoa powder |
| 2 tablespoons |
Cumin |
| 1/4 cup |
Sazon |
| 1 #10 can |
Furmano's Petite Diced Tomatoes, undrained |
| 15 each |
Boneless chicken thighs, julienned |
| 1/3 cup |
Cilantro, chopped |
| To taste |
Salt |
PREPARATION
For Rice:
1 - Mix all ingredients in medium sized sauce pot
2 - Over medium heat, bring contents to a boil and hold for 5 minutes
3 - Cover, then let stand for 20 minutes
For Chicken Mole:
1 - Place saute' pan on medium heat. When pan is hot, add Olive Oil
2 - Then add Onions and Poblano Peppers and saute' on medium heat for
5 minutes. Add Garlic and hold for an additional 5 minutes
3 - Mix in Cumin, Cocoa, and Sazon
4 - Add Diced Tomatoes and Chicken, heat to 180* and hold for 15 minutes
5 - Add Cilantro and Salt, mix well
6 - Serve over rice
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