Hello, Amy here, with a post for the people that want to know how to make chicken with my mole. There are so many different ways to do it, and no wrong way! But this is is one of the ways I do it.

I often start with boneless, skinless thighs, one of my favorite pieces. Please use what you like. I brown them in an a neutral frying oil, like canola, grape seed or even mild olive oil. Whatever you have near the stove will work.

After they are brown but not necessarily cooked through, I remove them from the pan and set aside. Then I add Mano Y Metate Mole Dulce powder to the same pan with the same oil. For two servings, I add half of a tin. Stir to form a paste and keep it from burning. Also, be sure to remove all the browned meat juices on the pan. Cook until the paste turns a shade darker and smells really good. This critical step toasts the chiles, nuts, seeds and corn, and brings the spices to life.

Then add chicken broth. Start with half a cup, but you will probably need to add more, depending on how much it reduces.

After simmering for a few minutes, pour over the chicken.

If the chicken is cooked through, it is ready to serve. If the chicken is not cooked though, and I want to serve it later, I thin the sauce with a bit more chicken broth and put it in the oven. Baste with the sauce a few times while it is baking.

While the chicken is cooking, I make my grandmother’s famous Sopa de Arroz, or “Spanish” Rice or Mexican rice. Paired with fresh, whole pinto beans like my grandfather made, this is the ultimate comfort food. Obviously, beans and rice make a fine meal all by themselves.

Start with a heavy skillet, a cup of white long grain rice and oil to coat each grain.

Cook and stir as the grains turn opaque, then golden. When a few grains are very dark brown, it is ready. No, it is not burned, it could even go a bit darker.

Heat a pan with just over 2 cups of chicken broth, half a cup of tomato (grated fresh or chopped canned) and a few slices of onion. Salt the broth until it seems too salty. CAREFULLY spoon the browned rice into the hot broth.

It will really sizzle!

Cover and cook over very low heat until the rice is tender and the broth is mostly absorbed.

By now, the chicken is cooked through.

In Tucson, we are still enjoying tomatoes grown during the warm season, but are starting to see the first of the baby lettuces that grow during our cool season!!!! I simply offer a wedge of lime or lemon to dress the greens on the plate. The tart, oil free salad is a nice compliment to the rich mole.

I like to eat everything on one plate, but the beans could go in a bowl with lots of broth if you prefer. Here I sprinkled them with a bit of aged salty goat cheese. Serve with a few hot corn tortillas.

Come visit me and my family at our booth in Phoenix Nov 10-12 at Desert Botanical Garden’s Chiles and Chocolate Festival AND in Tucson Oct 27-28 at Tohono Chul Park’s Chiles, Chocolate and Day of the Dead. Stock up on holiday gifts or just say hello!