Mexican Chicken Mole with Spanish Rice
In a large pot, place the chicken thighs, chopped onion, garlic, and chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 25-30 minutes, or until the chicken is cooked through and tender. Remove the chicken and set aside, reserving the broth.
Prepare the Mole Sauce:
In a separate pot, heat the mole sauce over medium heat. Gradually add about 1 to 1 1/2 cups of the reserved chicken broth to thin the sauce to your desired consistency. Stir continuously until the mole is smooth and heated through.
Combine Chicken and Mole:
Add the cooked chicken pieces to the mole sauce, turning them gently to coat the chicken in the rich, flavorful mole. Simmer on low for about 10-15 minutes, allowing the chicken to absorb the flavors.
Serve:
Serve the Chicken Mole on a plate, garnished with sesame seeds and fresh cilantro if desired.
For the Spanish Rice:
Ingredients:
1 cup long-grain white rice
2 cups chicken broth
1/4 cup tomato sauce
1 small onion, finely chopped
1 garlic clove, minced
1 tbsp vegetable oil
1/2 tsp cumin
1/2 tsp salt
Fresh cilantro for garnish (optional)
Directions:
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