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Mole con Arroz Rojo Recipe (with Video)

Fish-free, Chicken, Egg-free
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By
cheffinwithzach

Discover our Mole con Arroz Rojo Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Prep 20min | Cook 2h20min

Ingredients

Mole
- 3 Chicken thighs, bone-in, skin-on with drumsticks
- 2 chicken drumsticks
- 10 guajillo chiles
- 4 ancho chiles
- 6 arbol chiles
- 0.25 c Oil
- 2 Corn tortillas
- 0.5 White onion
- 4 clove Garlic
- 0.25 c Pumpkin seeds
- 3 tbsp Sesame seeds
- 3 whole cloves
- 0.5 tsp black peppercorn
- 0.5 tsp Cumin seeds
- 0.25 c peanuts
- 2 tbsp Raisins
- 2 Roma tomatoes
- 3 tbsp Peanut butter
- 1 tsp Salt
- 2 tbsp Brown sugar
- 2 c Chicken Broth
- 1 Mexican Chocolate Disk
Arroz Rojo
- 1.5 c long grain white rice
- 1 tbsp Oil
- 1 Onion
- 3 Roma tomatoes
- 4 clove Garlic
- 1 tbsp Tomato paste
- 2 c water
- 1 Jalapeño
- 1 Lime, juiced
- 1 tbsp Salt
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Directions

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.

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