Pollo en mole – chicken in mole poblano with red rice

Ingredients for 4 portions

• 1 kgChicken legs, leg quarters
• ≈ 2 lWater
• ½Yellow onion, in one piece
• 2 clovesGarlic
• to tasteSalt
• 250 gMole paste, 1 jar
• 1 tbspSesame seeds

On the side

• 150 gRice, long-grain
• 2Tomatoes
• ½Yellow onion
• 1 cloveGarlic
• 1 ½ tbspRapeseed oil
• 8Corn tortillas

Method

1. Put the chicken in a pot with the water, the piece of onion, the garlic and some salt. Bring to the boil and skim.
2. Lower the heat, cover and simmer gently for 35 minutes, until the chicken is cooked through.
3. Meanwhile, soak the rice in hot water for 5 minutes, rinse it and drain well.
4. Blend the tomatoes with the onion and garlic for the rice.
5. Heat the oil in a saucepan and fry the rice, stirring, for about 8 minutes, until pale golden and rattling dry.
6. Toast the sesame seeds in a dry frying pan, stirring, for 2 minutes, until golden.
7. Lift out the chicken and strain the broth. Pour the tomato mixture over the rice and fry for a minute, then add 375 ml of the hot broth and some salt. Cover and cook over low heat for 18 minutes without lifting the lid.
8. Put the mole paste in a wide pot with a splash of hot broth and stir it into a smooth paste over low heat. Gradually stir in about 1 litre more of the broth and simmer for 8 minutes, stirring often, until the sauce thickens and coats the spoon.
9. Add the chicken pieces to the mole and let them heat through for 5 minutes. Season with salt.
10. Warm the tortillas in a dry frying pan. Serve the chicken with plenty of mole and a sprinkle of sesame seeds, with the rice and tortillas alongside.

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