Mexican Rice with Chicken Mole Recipe

INGREDIENTS:

Mexican Rice:

2 Cloves of Garlic, minced

1 tablespoon olive oil

1 ½ cups of rice

1 onion, diced

1 ½ cups vegetables broth

250ml tomato sauce

¼ teaspoon cumin

¼ teaspoon chili powder

½ cups peas

Salty and freshly ground black pepper, to taste

2 tablespoon chopped fresh cilantro leaves

2pcs tomatoes, diced

Chicken Mole:

500g chicken thigh

1 tablespoon vegetable oil

1 bay leaf

¼ teaspoon black pepper

½ teaspoon paprika

1/8 teaspoon cayenne pepper

½ teaspoon ground cinnamon

½ teaspoon ground cloves

2 cloves garlic, minced

1 onion, chopped

2 teaspoon brown sugar

250ml can diced tomatoes

¼ cup semisweet chocolate chips

1 cup chicken broth

2 tablespoon sesame seeds

¼ cup raisins

INSTRUCTIONS:

Mexican Rice:

1. Heat olive oil in a stock pot over medium heat.

2. Add garlic and onion. Cook until onions have become translucent. Stir in rice until

toasted.

3. Pour the tomato sauce and vegetable broth, and bring to a simmer. Put the peas, chili

powder and cumin; season with salt and pepper. Bring to a boil, cover reduce heat and

simmer until rice is cooked through. Stir in tomatoes and garnish with cilantro

Chicken Mole

1. Heat the vegetable oil in a large pot. Cook the chicken pieces until golden brown on all

sides. Remove from the pan and set aside.

2. Stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon. Add

the onion and garlic; cook and stir until the onion has softened.

3. Put the tomatoes, brown sugar, and chicken broth. Bring to a simmer. Then stir in the

chocolate chips until melted and return the chicken pieces to the pot. Reduce heat,

cover, and simmer until the chicken is tender and no longer pink at the bone. This will

take about 15 to 20 minutes

4. Put the raisins. Sprinkle with sesame seeds and serve.