Monday, November 29, 2010

Chicken Mole and Red Rice

Tom has a number of Hispanic co-workers and he's been getting interested in their cuisine.  As a guy whose liked to have his fingers in the cooking pot all his life, he created a meal worth sharing.

Tom preparing an omelet for Carol
Chicken Mole, Red Rice and Beans

Red Rice
Saute 4 cups of white rice in oil until slightly brown.  Remove to rice cooker (or heavy pot) and add 3 1/2 cups water or chicken stock, 1 tsp cumin, 3 chopped garlic cloves, 1/2 tsp salt, 1/2 tsp pepper, 1/2 cup tomato sauce and a bay leaf.  Stir together and let it cook.  Should take about 20 minutes.

Pinto Beans
Partially drain two 15-oz cans of pinto beans.  Put into a sauce pan, along with a chopped clove or garlic and 1/4 tsp cumin.  Bring to a boil, then simmer.

Chicken Mole
Cut two boneless, skinless chicken breasts into strips, then slice them into cubes.  Set aside.

Saute 1 sliced onion, 1 bell pepper cut in strips, 8 oz sliced mushroom, 2 chopped garlic cloves, and salt and pepper.  As it is cooking, add 1/3 chicken stock, 3 Tbsp catsup or tomato sauce, 1/4 tsp cumin and a dash of red wine vinegar (optional).  Cook until vegetables are soft; do not overcook.

Remove vegetables from pan.  Set aside.

Saute the chicken cubes in the same pan, in 2-3 Tbsp oil.  Half-way through the cooking, pour off the juices and then continue cooking, until the chicken is golden brown.  Add the vegetables back into the chicken and bring back up to heat.


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