Rice Mole

This recipe combines pasillas, cascabels, and pickled jalapeños to form a trilogy of chiles. This is certainly one of the more simple mole recipes we've come across. It's also very good.

Ingredients

• 1 chicken, sectioned

• Water to cover

• 2 medium onions, sliced

• Salt to taste

• 1½ cups rice, cleaned and soaked

• 4 pasilla chiles, seeds and stems removed

• 3 cascabel chiles, seeds and stems removed

• 4 tablespoons oil

• 1 teaspoon cumin

• 6 black peppercorns

• 4 cloves garlic, crushed

• 4 green tomatoes, chopped

• Salt to taste

• ½ to 1 head lettuce, shredded

• Pickled jalapeños to taste

Instructions

Place the chicken parts in a pan, cover with water, and add the onions and salt to taste. Cook the chicken until it is tender, 45 minutes to 1 hour. Once cooked, remove the chicken from the broth, keep it warm, and set the broth aside.

Measure the broth to 3 cups, adding more water if necessary. Cook the rice in the broth until done, stirring occasionally to make sure it doesn't stick.

In a separate pan, fry the chiles in a little oil, then add the cumin, peppercorns, garlic, onions, tomatoes and green tomatoes until the chiles become soft. Remove to a blender and puree, then return to the pan. Add the rice and cook for a few minutes.Serve the rice with the chicken and decorate with the lettuce and jalapeños.