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1
In a large pot, over high heat, coat bottom of pot with oil and brown off the chicken breast until golden on both sides.
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2
The chicken may have to be browned off in smaller batches to brown evenly.
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3
Remove chicken from pot and set aside.
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4
Next, add the onion, jalapeno, and the poblano pepper to the pan and saute over medium high heat for 3 minutes.
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5
Deglaze with beer and add all other ingredients.
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6
Return chicken to the pot and bring to a boil.
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7
Turn the heat to low and simmer for approximately 1 hour or until chicken is falling apart.
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8
Remove the chicken at this point and set aside to cool.
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9
Use a stick blender to puree the mole and continue to cook over medium heat until the sauce has become thick.
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10
Once chicken is cooled, shred chicken and toss with hot mole just before serving.
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11
For the arroz con pollo rice cakes:
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12
Place red bell pepper, onion, and garlic in a food processor and pulse ingredients until finely chopped.
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13
In a medium sized pot, heat oil over medium-high heat and saute red bell pepper, onion, and garlic mix for about 3 minutes.
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14
Next, add the basmati rice and continue to stir for about 3 more minutes.
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15
Add the chicken broth and the cumin seeds and bring to a boil.
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16
Turn the heat to low and cover and cook approximately 15 to 20 minutes until all liquid has evaporated.
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17
Spread the rice out onto a sheet try and let cool.
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18
Once rice is completely cooled, place rice in a medium sized mixing bowl and mix in all other ingredients.
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19
Form 8 even sized rice cakes (or patties).
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20
In a medium sized saute pan over medium-high heat, cook the rice cakes until golden brown on both sides and cooked through on the inside.
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21
For the red pepper sofrito:
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22
Place red bell peppers, onions, and garlic in a food processer and pulse ingredients until finely chopped.
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23
In a medium saute pan, heat oil over medium-high heat and cook red bell pepper, onion, and garlic mix for approximately 10 minutes or until the raw onion flavor has mellowed.
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24
Season with salt and pepper and set mixture aside until ready to serve.
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25
For the roasted poblano pesto:
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26
Preheat oven to 450 degrees F.
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27
Place the poblano peppers, jalapenos, and the garlic on a sheet try and roast in oven until peppers are charred (almost black) and garlic is golden brown and soft.
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28
Set aside and allow to cool.
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29
Next, (using rubber gloves) remove seeds from the poblano peppers and the jalapenos.
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30
Place into a food processor along with garlic and all other remaining ingredients, except oil.
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31
While machine is running, slowly add enough oil to emulsify mixture.
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32
The mixture should be nice and smooth.
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33
Set aside until ready to serve.
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34
For the black bean ragu:
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35
In a medium pot over medium-high heat, heat oil and saute the poblano pepper and onion for about 5 minutes or until golden brown.
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36
Next, add all other remaining ingredients and bring to a boil.
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37
Turn heat to medium-low and cook approximately for 30 minutes or until most of the liquid has evaporated (it should resemble a thick chili).
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38
Turn heat to low (as low as you can) and still frequently until ready to serve.
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39
To Plate:
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40
Place approximately 1/2 cup of black bean ragu on a plate and then place 2 rice cakes on top of the ragu.
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41
Put a spoonful of red pepper sofrito on top of each rice cake.
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42
Next toss the shredded chicken with the mole and place chicken on top of rice cakes.
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43
Drizzle a little of the roasted poblano pesto on top of the chicken and garnish with plantain chips.
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44
Serve immediately.
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45
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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46
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
