Mole - spicy Mexican sauce. This recipe is collective, but based on the Poyo Con Molay dish. Translated from Spanish - chicken in milk.
Pick your recipe
You will need
- - chicken fillet - 300 g;
- - jasmine rice - 1 cup;
- - thick tomato juice - 150 ml;
- - Bulgarian pepper - 2 pcs.;
- - shallots - 1 pc.;
- - vegetable oil - 50 ml;
- - drinking water - 200 ml;
- - Espanyol mole - 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.
Instruction manual
1
Heat olive oil in a saucepan or in a convenient frying pan. Put onion prepared in small cubes. Fry for 1-2 minutes, then add the diced bell peppers.
2
Rice wash several times in water. Put in a saucepan for vegetables. Cook together for 5 minutes. After boiling rice, fill the products with water and tomato juice. Simmer for 15 minutes over medium heat. During this time, the rice should become crumbly.
3
Make the sauce. Peel the onion, halve. Cut clean pepper and remove seeds. Peel the garlic, put all the products in a large bowl. Pour olive oil, mix.
4
Heat the oven, set cooked vegetables on a baking sheet. Bake at 200 degrees for 20-25 minutes until tan marks appear on the pepper. Having taken out and having cooled a little pepper, remove a peel from it. Process the flesh with baked onions and garlic.
5
Pour boiling water over almond grains, remove the skin. In a hot skillet, bake peeled almonds with cloves, black pepper and cinnamon. Cook for 3-4 minutes.
6
Fold the almonds in a bowl, add one tablespoon of water, process. Combine almond and vegetable mass in a pan. Add tomato juice and ground paprika. Bring the mixture to a boil. Next, add oregano, pour in the broth. Cook the sauce for 20 minutes over low heat.
7
Rinse the chicken fillet, carefully beat off. Coat the slices with pepper and salt, fry each on both sides. Pour the chicken fillet with sauce and cover with fresh chopped herbs. Serve with tomato rice.