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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.
· Allow to rest for 10 minutes before serving with finely chopped parsley.
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