From Taste and Savor Life, by Chef Nancy Waldeck
Chicken Mole with Yellow Brown Rice
Each February I have fun teaching a classes on chocolate and wine pairing. Not
just sweet - mostly savory recipes before ending with a luscious chocolate
dessert. Moles from Mexico are a super fit for the evening, as many have
unsweetened or bittersweet chocolate in the sauce.
I accompany this easy chicken dish with yellow rice. But this yellow rice has a
secret. Unlike the salt and preservative laden bags of yellow rice mix you buy in
the store, it’s made with better-for-you brown rice. If you’re serving it up to folks
that say they don't like brown rice – see if they can tell the difference.
3 TB Olive Oil
8 Chicken Thighs, boneless, skinless and seasoned with salt and pepper
2 Cups Prepared Salsa
1 Cup Chicken Stock
2 Roasted Red Peppers, chopped
6 Sun Dried Tomatoes
4 TB Golden Raisins
4 TB Natural Peanut Butter
1 Corn Tortilla, torn into pieces
1 tsp Cumin
½ tsp Cinnamon
½ tsp Ground Cloves
1 tsp Sea Salt
½ tsp Freshly Ground Black Pepper
2 oz Bittersweet Chocolate (at least 70%), broken into pieces
3 TB Toasted Sesame Seeds
Yellow (Brown) Rice
Heat oil in large sauté pan and cook chicken until browned. Remove to a plate.
In blender purée salsa, stock, peppers, tomatoes, raisins, peanut butter, tortilla,
spices, salt and pepper.
Place sauce into pan used for cooking chicken. Heat until warm. Add chocolate,
stirring until melted. Place chicken into sauce and slide into a 350F oven until
cooked through about 30 - 45 minutes.
Serve chicken on top of yellow rice. Sprinkle with sesame seeds.
Yellow (Brown) Rice
1 tsp Turmeric
¼ tsp Cumin
¼ tsp Black Pepper
1 TB Olive Oil
2 Cups Long Grain Brown Rice
4 Cups Water
½ tsp Sea Salt
In medium saucepan sauté and stir turmeric, cumin, pepper and cinnamon in oil
over low heat until fragrant or about 1 minute. Add rice, water, and salt. Stir, bring
to boil and cover. Reduce heat to low. Cook covered for about 40 minutes
(without stirring until water is absorbed and rice is tender).
Legend has it that Mole, (Moe-lay) is an ancient name for the word “mix”. Today
the word can mean a sauce from anywhere. Moles from Mexico typically contain
chocolate, spices, nuts and seeds. Sesame seeds from Mexico? Oh yes! Many of
their traditional moles incorporate them in the sauce as well as for a garnish.
This is an easy recipe to make vegetarian. Substitute Veggie Broth for the
chicken, and in step one, use sliced Baby Bella Mushrooms for the chicken.
Las Rocas Garnacha
Luscious bright fruit and medium acidity are hallmarks of this food friendly red wine.
You’ll enjoy the flavors of dark cherry and blackberries with a little spice - very typical
of a Spanish Garnacha - the same grape used in France to make the delicious wines
of the Rhone, where its called Grenache.
Book available on Amazon.com: https://www.amazon.com/Taste-Savor-Flavorful-Happy-Healthy/dp/0692965939/ref=sr_1_1?ie=UTF8&qid=1539611072&sr=8-1&keywords=taste+and+savor+life