Mole is a hot Mexican sauce. This recipe is collective, but based on the "Poio Con Mole" dish. Translated from Spanish - chicken in milk.
It is necessary
- - chicken fillet - 300 g;
- - jasmine rice - 1 glass;
- - thick tomato juice - 150 ml;
- - Bulgarian pepper - 2 pcs.;
- - shallots - 1 pc.;
- - vegetable oil - 50 ml;
- - drinking water - 200 ml;
- - mole "Espanyol" - 100 ml;
- for the Espanyol mole:
- - sweet pepper - 0, 5 pcs.;
- - garlic - 2 cloves;
- - shallots - 1 pc.;
- - olive oil - 1 tsp;
- - almonds - 25 g;
- - cloves - 1 pc.;
- - cinnamon - 1 stick;
- - ground paprika - 1/4 tsp;
- - tomato juice - 0.5 cups;
- - oregano - 2 g;
- - chicken broth - 0.5 cups.
Instructions
Step 1
Heat the olive oil in a saucepan or a convenient skillet. Lay out the onion prepared in small cubes. Cook for 1-2 minutes, then add the diced bell peppers.
Step 2
Rinse the rice several times in water. Place in a saucepan with vegetables. Cook together for 5 minutes. After roasting the rice, cover the food with water and tomato juice. Simmer for 15 minutes over medium heat. During this time, the rice should become crumbly.
Step 3
Prepare the sauce. Peel the onion and cut it in half. Cut the clean pepper and remove the seeds. Peel the garlic and put all the ingredients in a large bowl. Pour in olive oil, mix.
Step 4
Preheat the oven, place the cooked vegetables on the baking sheet. Bake at 200 degrees for 20-25 minutes, until the pepper is scorched. Having taken out and cooled the pepper a little, remove the skin from it. Process the pulp together with baked onions and garlic.
Step 5
Pour boiling water over the almonds, peel them off. In a hot skillet, heat peeled almonds along with cloves, black pepper and cinnamon. Cook for 3-4 minutes.
Step 6
Place the almonds in a container, add one tablespoon of water and process. Combine the mass of almond and vegetable in a saucepan. Add tomato juice and ground paprika. Bring the mixture to a boil. Then add the oregano, pour in the broth. Cook the sauce over low heat for 20 minutes.
Step 7
Rinse the chicken fillet, beat gently. Sprinkle the slices with pepper and salt, fry each on both sides. Pour chicken fillet with sauce, cover with fresh chopped herbs. Serve with tomato rice.
