Rice Mole

Hans Wressnigg Recipes Leave a Comment

Share on Facebook0Tweet about this on Twitter0Share on Google+0Email this to someone
Rice Mole
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

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


  • 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



Instructions


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.

Servings
6
Servings
6
Rice Mole
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

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


  • 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



Instructions


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.

Servings
6
Servings
6
Share this Recipe