George Duran’s Arroz con Pollo Mole

A Chicken Recipe Full of Flavor and Sass!

George Duran’s Arroz con Pollo Mole

In honor of Cinco de Mayo, here’s a delicious, full of flavor, and downright gorgeous chicken recipe from George Duran.  Chicken? Cumin? Tomato Paste? Chocolate? How can it miss?!

Arroz con Pollo Mole Recipe

2 Tbsp. toasted sesame seed
1 tsp. cinnamon
1 tsp. mild chili powder
1 tsp. cumin
1/2 tsp. ground allspice
2 tsp. salt
6 chicken thighs, skin removed
1/2 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

  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.

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