Chicken Mole with Chorizo Rice

Chicken Mole with Chorizo Rice

Ingredients

  • 4 dried anch peppers
  • 2 tbsp. slivered almonds
  • 2 tbsp. raw pepitas ( pumpkin seeds )
  • ¼ tsp. cumin seed
  • 1-6 inch white corn tortilla, cut into thin strips
  • ½ cup chopped onions, sweet
  • 3 cloves garlic minced
  • 1 tbsp. cooking oil
  • 1 cup chopped tomato
  • ¼ to 1/3 cup chicken stock or broth
  • ¼ cup raisins
  • 2 tbsp. unsweetened cocoa powder
  • ½ tsp. brown sugar
  • 1/2 tsp. salt
  • 6 boneless skinless chicken breasts
  • 2 cup uncooked long grain rice
  • 4 cup water
  • 1 tsp. ground coriander
  • 1/2 tsp. salt
  • ½ cup chicken stock or broth

Directions

  1. Remove stem and seeds from peppers. Place the pepper pieces in a small bowl and add warm water to cover the peppers. Let stand for 30 minutes, drain, discarding liquid. Set aside.
  2. Heat a large skillet over medium heat for one min. Add almonds, pepitas, cumin seed, and tortilla strips. Cook and stir until lightly toasted. Remove mixture and place in a blender or food processer. Set aside.
  3. In the same skillet cook the onions, garlic in hot oil over medium-high heat for 3 to 4 minutes or until onion is tender. Stir in tomato and heat through. Add to mixture in food processer. Add drained peppers, ¼ C. chicken broth, raisins, cocoa powder, brown sugar and 1/2tsp. salt. Cover and blend until smooth. Add enough of the remaining chicken broth, if necessary, to make a smooth paste. Reserve 3 tbsp. of the mole sauce.
  4. You can either grill or sauté your chicken breasts. When done place on plate and coat with a thin layer of mole sauce.