Mole de Arroz Recipe

1 chicken, cut up
Water to cover
2 medium onions, sliced
salt to taste
1 1/2 cups rice, soaked
4 pasilla chiles, seeds and stems removed
3 cascabel chiles, seeds and stems removed
4 Tbl. vegetable oil
1 tsp. cumin
6 black peppercorns
4 cloves garlic, crushed
4 tomatillos, chopped

GARNISHES: 1/2 to 1 head lettuce, shredded and Pickled jalapenos to taste

PROCEDURES: 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 fry pan, fry the chiles in the oil, then add the cumin, peppercorns, garlic and tomatillos 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 pickled jalapenos.