Recipe courtesy of Angie Armenise

Nuevo Latino

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  • Level: Intermediate
  • Total: 2 hr
  • Prep: 1 hr
  • Cook: 1 hr
  • Yield: 4 servings
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Chicken Mole:

Canola oil (for browning chicken breast)

5 large boneless/skinless chicken breast (about 8 ounces each)

1 large yellow onion, roughly chopped

1 jalapeno, seeds removed and roughly chopped

1 poblano pepper, seeds removed and roughly chopped

1 beer, to deglaze (recommend: Bass)

1/4 cup ancho chili powder

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon sugar

1/4 cup semi-sweet chocolate chips

3 dried ancho chilies, seeds removed

1/4 cup sesame seeds

1/4 cup pumpkin seeds

Chicken broth, to cover

1 tablespoon salt

Arroz con Pollo Rice Cakes:

1/2 cup red bell pepper, roughly chopped

1/2 cup yellow onion, roughly chopped

4 cloves garlic, roughly chopped

2 tablespoons canola oil

2 cups basmati rice

4 cups chicken broth

2 teaspoons cumin seeds

2 tablespoons finely chopped fresh cilantro leaves

1 bunch scallions, finely sliced (green part only)

4 eggs

1 1/2 cups shredded pepper jack cheese

1 teaspoon salt

1 teaspoon black pepper

Oil as needed, for frying cakes

Red Pepper Sofrito:

3 red bell peppers, roughly chopped

1 medium yellow onion, roughly chopped

6 cloves garlic

2 tablespoons canola oil

2 teaspoons salt

2 teaspoons black pepper

Roasted Poblano Pesto:

3 poblano peppers

2 jalapenos

2 teaspoons adobo seasoning

2 limes, juiced

Canola oil (as needed)

Black Bean Ragu:

2 tablespoons canola oil

1 poblano pepper, small dice

1 small yellow onion, small dice

3 (16-ounce) cans of black beans

2 teaspoons ground cumin

1 cup tomatoes, small dice

1 bay leaf

1 cup chicken broth

1 teaspoon salt

1 teaspoon black pepper

Plantain chips, for garnish


  1. In a large pot, over high heat, coat bottom of pot with oil and brown off the chicken breast until golden on both sides. The chicken may have to be browned off in smaller batches to brown evenly. Remove chicken from pot and set aside. Next, add the onion, jalapeno, and the poblano pepper to the pan and saute over medium high heat for 3 minutes. Deglaze with beer and add all other ingredients. Return chicken to the pot and bring to a boil. Turn the heat to low and simmer for approximately 1 hour or until chicken is falling apart. Remove the chicken at this point and set aside to cool. Use a stick blender to puree the mole and continue to cook over medium heat until the sauce has become thick. Once chicken is cooled, shred chicken and toss with hot mole just before serving.
  2. For the arroz con pollo rice cakes:
  3. Place red bell pepper, onion, and garlic in a food processor and pulse ingredients until finely chopped. In a medium sized pot, heat oil over medium-high heat and saute red bell pepper, onion, and garlic mix for about 3 minutes. Next, add the basmati rice and continue to stir for about 3 more minutes. Add the chicken broth and the cumin seeds and bring to a boil. Turn the heat to low and cover and cook approximately 15 to 20 minutes until all liquid has evaporated. Spread the rice out onto a sheet try and let cool. Once rice is completely cooled, place rice in a medium sized mixing bowl and mix in all other ingredients. Form 8 even sized rice cakes (or patties). In a medium sized saute pan over medium-high heat, cook the rice cakes until golden brown on both sides and cooked through on the inside.
  4. For the red pepper sofrito:
  5. Place red bell peppers, onions, and garlic in a food processer and pulse ingredients until finely chopped. In a medium saute pan, heat oil over medium-high heat and cook red bell pepper, onion, and garlic mix for approximately 10 minutes or until the raw onion flavor has mellowed. Season with salt and pepper and set mixture aside until ready to serve.

For the roasted poblano pesto:

  1. Preheat oven to 450 degrees F.
  2. Place the poblano peppers, jalapenos, and the garlic on a sheet try and roast in oven until peppers are charred (almost black) and garlic is golden brown and soft. Set aside and allow to cool. Next, (using rubber gloves) remove seeds from the poblano peppers and the jalapenos. Place into a food processor along with garlic and all other remaining ingredients, except oil. While machine is running, slowly add enough oil to emulsify mixture. The mixture should be nice and smooth. Set aside until ready to serve.
  3. For the black bean ragu:
  4. In a medium pot over medium-high heat, heat oil and saute the poblano pepper and onion for about 5 minutes or until golden brown. Next, add all other remaining ingredients and bring to a boil. Turn heat to medium-low and cook approximately for 30 minutes or until most of the liquid has evaporated (it should resemble a thick chili). Turn heat to low (as low as you can) and still frequently until ready to serve.

To Plate:

  1. Place approximately 1/2 cup of black bean ragu on a plate and then place 2 rice cakes on top of the ragu. Put a spoonful of red pepper sofrito on top of each rice cake.
  2. Next toss the shredded chicken with the mole and place chicken on top of rice cakes. Drizzle a little of the roasted poblano pesto on top of the chicken and garnish with plantain chips. Serve immediately.

Cook’s Note

1 pair rubber gloves (for removing seeds from peppers)