Mole Chicken & Spanish Rice

Nov 3

2 min read

Ingredients for Chicken

3 tbsp Vera Cruz Chili EVOO

2½ lbs boneless, skinless chicken

(breasts or thighs)

1½ cups chicken broth

1 cup orange juice

½ cup Chocolate Espresso Balsamic

Sauce

2 tbsp Vera Cruz Chili EVOO

1 onion, chopped

2 tbsp pumpkin seeds

3 tbsp sliced almonds

4 garlic cloves, sliced

2 tbsp Cumin & Garlic Taco Rub

½ tsp whole anise seeds

2 whole cloves

2½ oz dried pasilla chiles, torn

½ oz dried ancho chiles, torn

½ oz dried chipotle chiles, torn

½ cinnamon stick

1 bay leaf

¼ cup raisins

1 tbsp Mediterranean Rosemary Rub

1 tbsp tomato paste

1½ oz Guajillo Chile Taza Chocolate, chopped

Cumin Spice Sea Salt, to taste

Fresh cilantro & Chocolate Balsamic, for serving

Directions for Chicken Mole

1.Heat EVOO in a Dutch oven. Brown chicken 3–4 minutes per side. Return all chicken to pot.

2.Add broth, orange juice, and balsamic. Bring to a boil, then cover and simmer 25 minutes. Remove chicken and reserve cooking liquid.

3.In a saucepan, heat Chili EVOO on medium heat. Cook onion until golden (10–12 min). Stir in pumpkin seeds, almonds, garlic, taco rub, anise, and cloves; cook 1–2 minutes.

4.Add chiles and cook 2–3 minutes. Pour in reserved cooking liquid, then add cinnamon, bay leaf, raisins, and rosemary rub. Cover and simmer 30–35 minutes until chiles are very soft.

5.Stir in tomato paste and cook 1–2 minutes. Remove from heat, add chocolate, and let melt 10 minutes. Blend until smooth and season with Cumin Spice Sea Salt.

6.Shred chicken and toss with about half the sauce (add more if desired). Serve with Spanish rice, warm tortillas, fresh cilantro, and pumpkin seeds.

Ingredients for Spanish Rice:

2 cups long grain rice

4 1/3 cup chicken broth use 1/4 to 1/3 cup less liquid for drier rice

6 oz. can tomato paste

4 1/2 Tbsp Fiesta Spice EVOO

3/4 cup onion finely diced

6 oz. can diced green chilies

Fresh black pepper

Pinch of red pepper flakes

Cilantro for garnish

Chili Verde Salt as needed

Directions:

Add all ingredients to the rice cooker. Stir well. Cook according to manufacturer's instructions. Let rest for 3 minutes after cooking or longer to thicken, and then stir. Garnish with cilantro before serving.