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Rice Mole
Monday, 26 May 2008
Description
This recipe combines pasillas, cascabels, and pickled jalapeños to form a trilogy of chiles. This is certainly one of the more simple mole recipes we've come across. It's also very good.
Ingredients
At a glance
Ingredient
Rice/Grain
Chile peppers
Cooking Method
Boil
Heat Level
3
Chile
Pasilla
Meal/Course
Dinner
Main Course
Serves
6
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1 chicken, sectioned -
Water to cover -
2 medium onions, sliced -
Salt to taste -
1½ cups rice, cleaned and soaked -
4 pasilla chiles, seeds and stems removed -
3 cascabel chiles, seeds and stems removed -
4 tablespoons oil -
1 teaspoon cumin -
6 black peppercorns -
4 cloves garlic, crushed -
4 green tomatoes, chopped -
Salt to taste -
½ to 1 head lettuce, shredded -
Pickled jalapeños to taste
Methods/steps
Place the chicken parts in a pan, cover with water, and add the onions and salt to taste. Cook the chicken until it is tender, 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 doesn't 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 jalapeños.
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Created by recipe_editor
Here's a favorite Cape chutney that's served with curries and other South African dishes such as bobotie (curried casserole) and sosaties (kebabs). |
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