George Duran’s recipe for Arroz con Pollo Mole will Have YOU ready for Cindo de Mayo!

Disclosure / Disclaimer:  I received this info, from 5W PR, and wanted to pass on the recipe to my readers. No compensation,  monetary or in kind, has been received or implied for its' post.

How about an authentic Mexican dish by Celebrity Chef George Duran, to help you prepare your fiesta menu for Sunday, Cinco de Mayo?

Taking a traditional dish a little further south of the boarder, George Duran’s recipe for Arroz con Pollo Mole (Rice and Chicken) is packed with unexpected ingredients and a combination of sweet and salty flavors. By preparing the meal in an all-in-one IMUSA Non-Stick Caldero that requires no seasoning, the food is made healthier and evenly cooked. Bringing a rich, home-style aroma to the party, this Mexican dish smells as delicious as it tastes!  

Buen provecho!

George Duran’s Arroz con Pollo Mole (Mole Rice and Chicken)

Ingredients:

·         2 Tbsp. toasted sesame seed

·         1 tsp. cinnamon

·         1 tsp. mild chili powder

·         1 tsp. cumin

·         ½ tsp. ground allspice

·         2 tsp. salt

·         6 chicken thighs, skin removed

·         ½ C. flour

·         1 Tbsp. vegetable oil

·         salt and pepper

·         6 slices bacon, chopped

·         1 medium red onion, chopped

·         2 red pepper, chopped

·         6 cloves garlic, minced

·         2 C. rice, uncooked

·         2 6-oz. can tomato paste

·         4 oz. semi-sweet chocolate, chopped

·         6 C. chicken stock

·         Curly parsley, finely chopped, for garnish

Directions:

1. Mix first 6 ingredients in a small bowl and set aside.

2. Dust chicken thighs with flour and season with salt and pepper. Heat vegetable oil in your IMUSA Non-Stick Caldero on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside.

3. Lower heat to medium and cook bacon until slightly browned. Add onions, red peppers and garlic and sauté until softened, about 3 minutes. Add rice, tomato paste, chocolate and dry spices and mix. Add chicken stock and mix again. Allow to come to a simmer, cover and turn heat to low. Simmer for 25 minutes.

4. Uncover, and gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done.

5. Allow to rest for 10 minutes before serving with finely chopped parsley.
6. ENJOY!!!!!!!!!!!!