Instructions:
Chicken Mole:
- Heat the oil in a large skillet over medium-high heat and sear the chicken on both sides until browned.
- Add the mole paste and gradually whisk in the chicken broth until the sauce becomes smooth.
- Stir in the peanut butter and sugar if using, then simmer for 30–40 minutes, or until the chicken is tender and fully coated in the sauce.
- Taste and adjust seasoning; the mole should be rich, earthy, and slightly sweet.
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Mexican Rice:
- In a medium pot, heat the oil and sauté the rice until lightly golden.
- Add the diced onion and cook until softened.
- Stir in the chicken broth, tomato sauce, garlic powder, cumin, and salt.
- Cover and simmer for 18–20 minutes, or until the rice is tender and fluffy.
Variations
- Substitute shredded chicken breast for a lighter version.
- Add a pinch of cinnamon or a small piece of Mexican chocolate for added warmth.
- Use vegetable broth for a slightly lighter flavor in both the mole and rice.
- Add sautéed plantains or roasted squash on the side for a more festive spread.
- Mix in chopped toasted nuts for texture and richness.
Tips
- Sear the chicken well to develop flavor before simmering in the mole.
- If the sauce becomes too thick, loosen it with a splash of broth.
- Simmer the mole gently; high heat can cause it to scorch.
- Toasting the rice thoroughly helps ensure a light, fluffy final texture.
- For an authentic finishing touch, sprinkle toasted sesame seeds over the chicken just before serving.
