Mole con Arroz Rojo Recipe (with Video)

Preparation of Chilies
1. Remove stems and seeds from ancho, guajillo, and arból chilies.
2. In a large, wide pot, fry in oil over medium heat until slightly softened.
3. Add to a mixing bowl and submerge in boiling water and set aside.
Searing the Chicken
1. Liberally season chicken with salt and pepper.
2. Sear over high heat in the same pot as before until golden on both sides, then remove.
Frying the Tortillas
1. Cut tortillas into quarters then fry in the same pot, and fry until crispy, flipping halfway.
Charring the Tomatoes
1. Halve tomatoes then char either over an open flame or in the same pot as before.
Building the Mole
1. Add ingredients from onion to raisins to the same pot.
2. Toast over medium high heat for about 8 minutes, or golden all over.
3. Add back the chilies, tortillas, and tomatoes, along with peanut butter and brown sugar.
4. Add chicken broth and a 1/4 cup of the water the chilies soaked in.
5. Blend using either a blender or immersion blender until completely smooth.
6. Simmer for 15 minutes before adding in chocolate.
7. Season with salt to taste then add chicken back in.
8. Cover and simmer over low for 1-1.5 hours.
Blending the Sauce
1. Add tomatoes, onion, garlic, tomato paste, salt, and water to a blender.
2. Blend until completely smooth.
Toasting the Rice
1. Toast rice in a pot/pan in oil over medium high heat until golden all over.
2. Add tomato sauce and stir to incorporate.
3. Slice a jalapeño into quarters, keeping the root intact so its one piece, and add on top of the rice.
4. Once the rice begins to bubble, cover and turn the heat to low.
5. Simmer for 20 minutes then let sit covered for an additional 10 minutes.
6. Remove the lid, add lime juice and fluff up.