- 1 cup peanuts
- 1/4 cup sesame seeds
- 8 ancho chiles
- 1 teaspoon ground annatto
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground clove
- 1/4 teaspoon ground black pepper
- 1/4 cup canola or peanut oil
- 3/4 ounce bittersweet chocolate, finely chopped
- 1 tablespoon cider vinegar
- Kosher salt
- 3 cups long grain white rice
- Several saffron threads or pinch saffron powder
- 1 small onion, chopped
- 2 teaspoons canola or peanut oil
- 2 pounds boneless chicken breasts
- 1 1/2 cups chicken stock
- Corn tortillas, for serving
- Glazed carrots, for serving, recipe follows
- Calabacitas, for serving, recipe follows
Heat oven to 400 degrees F.
For the Mole: Roast the peanuts on a baking sheet for 10 to 12 minutes. In a small skillet, toast the sesame seeds for a couple of minutes until brown. Let cool, then finely grind in a food processor. Set both aside.
Toast the anchos in a small skillet over medium heat. Soak in hot water to soften, about 20 minutes. Drain and remove the seeds and stems.
Pour the oil into a medium pot and heat over medium-high heat. When the oil is very hot, add the puree and simmer for 10 minutes, stirring frequently. Add the peanuts and sesame seeds and simmer for another 2 minutes. Add the chocolate and let it melt. Stir in the vinegar and cook for another 5 minutes. Season with salt. Set aside.
For the rice: Wash the rice and put it into a rice cooker or pan with enough water to stretch from the tip of your finger to the first knuckle on your index finger (that's a trick). Sprinkle in the saffron, cover and cook until the rice is cooked and all the liquid is absorbed, about 20 minutes.
For the chicken: In a large skillet, saute the onion in the oil. When the onion becomes transparent, add the chicken and cook until white on all sides. Add the mole and chicken stock and simmer, covered, for 20 minutes. Serve over the saffron rice with corn tortillas, glazed carrots and calabacitas.
2 cups fresh or thawed frozen corn kernels
1 cup any fresh squash, such as summer squash, diced
1/4 cup diced roasted green chiles, canned is fine
1 1/2 cups water
3 tablespoons butter
Combine corn, squash, chiles and water in a saucepan over medium heat. Cook until the squash can be pierced with a fork. Remove from heat, add the butter and salt. Stir and serve.
Yield: 2 1/2 cups
4 medium carrots
2 tablespoons butter
2 tablespoons sugar
Cut the carrots into sticks. Melt the butter and sugar in a large skillet. Add the carrots and cook over medium heat until the carrots are glazed and a little browned.