Mole con arroz y pollo

Start by preparing the ingredients for the mole and rice.

In a pot, add 1 tomato, 1 piece of onion, and 1 garlic clove for the rice.

Add 1/4 cup of peas and some chopped vegetables to the pot.

For the mole, use a double boiler and add 1/4 cup of pumpkin seeds, 3 dried apricots, and 3 almonds.

Add 4 cascabel chiles and 4 ancho chiles to the mixture.

Include 1 chopped tomato, 1 piece of onion, and 1 garlic clove, along with 1 green tomato for flavor.

Add chicken broth to the mixture and a pinch of cumin.

Cook the mixture until everything is well combined and the flavors meld together.

In a separate pan, heat oil and lightly fry the bolillo bread until golden brown.

In the same oil, sauté the green tomato, red tomato, onion, and garlic until browned.

Add the dried fruits and seeds to the sautéed mixture.

Once everything is well combined, add the mole mixture to the pot and stir.

Let the mole simmer on low heat, adding salt to taste once it starts boiling.

Adjust the consistency with more chicken broth if the mole is too thick.

Taste the mole and adjust seasoning as necessary before serving.

Equipment Needed

Spice Level:

Allergens