• 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.

Serves 6

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Submitted 6/13/05.
Source: Hot & Spicy Mexican
Submitted By: Patty Hamilton
Mole de Arroz