Ingredients
c
3 chicken thighs + drumsticks, bone in, skin on
c
2 chicken drumsticks
g
10 guajillo chiles
a
4 ancho chiles
a
6 arbol chiles
o
¼ c oil
c
2 corn tortillas
w
½ white onion
g
4 garlic cloves
p
¼ c pumpkin seeds
s
3 tbsp sesame seeds
c
3 whole cloves
b
½ tsp black peppercorn
c
½ tsp cumin seeds
p
¼ c peanuts
r
2 tbsp raisins
r
2 roma tomato
p
3 tbsp peanut butter
s
1 tsp salt
b
2 tbsp brown sugar
c
2 c chicken broth
M
1 Mexican Chocolate Disk (sub: 3 squares dark chocolate)
f
for the Arroz Rojo
l
1 ½ cup long grain white rice
o
1 tbsp oil
o
1 onion
r
3 roma tomatoes
g
4 cloves garlic
t
1 tbsp tomato paste
w
2 cup water
j
1 jalapeño
J
1 Juice of lime
s
1 tbsp salt
Directions
1
Prep chilies. Remove stems and seeds from ancho, guajillo, and arból chilies. In a large, wide pot, fry in oil over medium heat until slightly softened. Add to a mixing bowl and submerge in boiling water and set aside.
g
10 guajillo chiles
a
4 ancho chiles
a
6 arbol chiles
o
¼ c oil
2
Sear chicken. Liberally season chicken with salt and pepper. Sear over high heat in the same pot as before until golden on both sides, then remove.
c
3 chicken thighs + drumsticks, bone in, skin on
c
2 chicken drumsticks
s
1 tsp salt
b
½ tsp black peppercorn
3
Fry tortillas. Cut tortillas into quarters then fry in the same pot, and fry until crispy, flipping halfway.
c
2 corn tortillas
4
Char tomatoes. Halve tomatoes then char either over an open flame or in the same pot as before.
r
2 roma tomato
5
Build the mole. Add ingredients from onion to raisins to the same pot. Toast over medium high heat for about 8 minutes, or golden all over. Add back the chilies, tortillas, and tomatoes, along with peanut butter and brown sugar. Add chicken broth and a 1/4 cup of the water the chilies soaked in. Blend using either a blender or immersion blender until completely smooth. Simmer for 15 minutes before adding in chocolate. Season with salt to taste then add chicken back in. Cover and simmer over low for 1-1.5 hours.
w
½ white onion
r
2 tbsp raisins
p
3 tbsp peanut butter
b
2 tbsp brown sugar
c
2 c chicken broth
M
1 Mexican Chocolate Disk (sub: 3 squares dark chocolate)
p
¼ c pumpkin seeds
s
3 tbsp sesame seeds
c
3 whole cloves
c
½ tsp cumin seeds
p
¼ c peanuts
6
for the Arroz Rojo
1
Blend sauce. Add tomatoes, onion, garlic, tomato paste, salt, and water to a blender. Blend until completely smooth.
r
3 roma tomatoes
o
1 onion
t
1 tbsp tomato paste
s
1 tbsp salt
w
2 cup water
g
4 cloves garlic
2
Toast rice in a pot/pan in oil over medium high heat until golden all over. Add tomato sauce and stir to incorporate. Slice a jalapeño into quarters, keeping the root intact so its one piece, and add on top of the rice. Once the rice begins to bubble, cover and turn the heat to low. Simmer for 20 minutes then let sit covered for an additional 10 minutes. Remove the lid, add lime juice and fluff up.
l
1 ½ cup long grain white rice
o
1 tbsp oil
j
1 jalapeño
J
1 Juice of lime
