- 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.
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Source: Hot & Spicy Mexican
Submitted By: Patty Hamilton
Mole de Arroz