-
1
Heat oven to 400 degrees F.
-
2
For the Mole: Roast the peanuts on a baking sheet for 10 to 12 minutes.
-
3
In a small skillet, toast the sesame seeds for a couple of minutes until brown.
-
4
Let cool, then finely grind in a food processor.
-
5
Set both aside.
-
6
Toast the anchos in a small skillet over medium heat.
-
7
Soak in hot water to soften, about 20 minutes.
-
8
Drain and remove the seeds and stems.
-
9
In a blender, puree the anchos until smooth.
-
10
Add the ground spices and puree.
-
11
Pour the oil into a medium pot and heat over medium-high heat.
-
12
When the oil is very hot, add the puree and simmer for 10 minutes, stirring frequently.
-
13
Add the peanuts and sesame seeds and simmer for another 2 minutes.
-
14
Add the chocolate and let it melt.
-
15
Stir in the vinegar and cook for another 5 minutes.
-
16
Season with salt.
-
17
Set aside.
-
18
For the rice: Wash the rice and put it into a rice cooker or pan with enough water to stretch from the tip of your finger to the first knuckle on your index finger (that's a trick).
-
19
Sprinkle in the saffron, cover and cook until the rice is cooked and all the liquid is absorbed, about 20 minutes.
-
20
For the chicken: In a large skillet, saute the onion in the oil.
-
21
When the onion becomes transparent, add the chicken and cook until white on all sides.
-
22
Add the mole and chicken stock and simmer, covered, for 20 minutes.
-
23
Serve over the saffron rice with corn tortillas, glazed carrots and calabacitas.
-
24
2 cups fresh or thawed frozen corn kernels
-
25
1 cup any fresh squash, such as summer squash, diced
-
26
1/4 cup diced roasted green chiles, canned is fine
-
27
1 1/2 cups water
-
28
3 tablespoons butter
-
29
Kosher salt
-
30
Combine corn, squash, chiles and water in a saucepan over medium heat.
-
31
Cook until the squash can be pierced with a fork.
-
32
Remove from heat, add the butter and salt.
-
33
Stir and serve.
-
34
4 medium carrots
-
35
2 tablespoons butter
-
36
2 tablespoons sugar
-
37
Cut the carrots into sticks.
-
38
Melt the butter and sugar in a large skillet.
-
39
Add the carrots and cook over medium heat until the carrots are glazed and a little browned.
