Chicken with Mole Negro and Arroz Verde

Process for Arroz Verde:

1. Heat enough water to cover the rice, and leave rice in water for 5 minutes. Drain the rice in a strainer and rinse in cold water – let the rice drain for a few minutes.
2. In a pan heat vegetable oil and stir rice into the heated oil. Fry the rice at high heat until lightly golden, making sure to turn rice regularly.
3. Once the rice is golden, drain around half the remaining oil (this won’t be used again).
4. In a blender add cilantro, garlic, onion, poblano, and the cold water. Blend until smooth. If you need to add more water, do so, but look to use as little water as possible.
5. Pour the blended ingredients into the hot pan with rice and fry at high heat. Make sure to stir continuously and scrape the bottom. When the rice is dry, add the broth and salt to taste.
6. Cook the mixture at medium heat, uncovered, for around 15 minutes, or until all liquid has been absorbed and small air holes appear on the surface of the rice.
7. Cover the pan with a lid and cook for another 5 minutes. Remove pan from heat and cover the rice with a piece of cloth. Let it sit in its own steam for another 20 – 25 minutes.

Process for Mole Negro:

1. Fry chicken breasts at high heat for approximately 5 minutes on each side, then lower heat and cook until done.
2. Roughly chop tomatoes and sauté in a bit of oil until tomatoes have lost form.
3. Add in the Mole Negro paste and water. Stir mixture together.
4. Blend a mixture of mole, water, and tomatoes until smooth in a blender.
5. Serve your mole over the chicken breast with Arroz Verde on the side, and add cilantro as garnish.

Your Chicken with Mole Negro and Arroz Verde is now complete - ¡Buen provecho!