Saturday, May 4, 2013

George Duran’s Arroz con Pollo Mole for Cinco de Mayo

Celebrity Chef George Duran is sharing one of his tasty Cinco de Mayo recipes with us today as Guest Chef. I have never made any Mole Mexican recipe. His Arroz con Pollo Mole (Mole Rice and Chicken) sounds and looks DELISH!

cinco de mayo recipe
Ready for a yummy dish? Check here for more Mexican recipes and keep checking back as I have more to share. 

George Duran’s Arroz con Pollo Mole (Mole Rice and Chicken)

Ingredients:
·         2 Tbsp. toasted sesame seed
·         1 tsp. cinnamon
·         1 tsp. mild chili powder
·         1 tsp. cumin
·         ½ tsp. ground allspice
·         2 tsp. salt
·         6 chicken thighs, skin removed
·         ½ C. flour
·         1 Tbsp. vegetable oil
·         salt and pepper
·         6 slices bacon, chopped
·         1 medium red onion, chopped
·         2 red pepper, chopped
·         6 cloves garlic, minced
·         2 C. rice, uncooked
·         2 6-oz. can tomato paste
·         4 oz. semi-sweet chocolate, chopped
·         6 C. chicken stock
·         Curly parsley, finely chopped, for garnish

Preparation:
·         Mix first 6 ingredients in a small bowl and set aside.

·         Dust chicken thighs with flour and season with salt and pepper. Heat vegetable oil in your IMUSA Non-Stick Caldero on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside.

·         Lower heat to medium and cook bacon until slightly browned. Add onions, red peppers and garlic and sauté until softened, about 3 minutes. Add rice, tomato paste, chocolate and dry spices and mix. Add chicken stock and mix again. Allow to come to a simmer, cover and turn heat to low. Simmer for 25 minutes.

·         Uncover, and gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done.



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