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Chicken Mole with Beer Rice


6     boneless, skinless, chicken thighs
2     tablespoons (30 mL) canola oil
1/2     cup (125 mL) finely chopped onion
1     small garlic clove, minced
1/2     cup (125 mL) finely chopped green pepper
2     cups (500 mL) canned tomatoes, drained
1/4     cup (50 mL) slivered almonds
1/4     cup (50 mL) raisins
1 1/2 tablespoons (22 mL) toasted sesame seeds
1     cup (250 mL) chicken broth
1     teaspoon (5 mL) Tabasco pepper sauce
1/2     teaspoon (2 mL) ground cinnamon
1/4     teaspoon ground allspice
    salt and pepper, to taste
1     square unsweetened chocolate

Beer Rice
1 medium onion, finely chopped
1 cup (250 mL) sliced mushrooms
2 tablespoons (30 mL) butter
1 cup (250 mL) rice
1 can (10-ounce/284 mL) beef bouillon
1 cup (250 mL) beer
2 tablespoons (30 mL) canola oil
4 or 5 drops Tabasco pepper sauce
1/2 teaspoon (2 mL) dried thyme
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) pepper



In a heavy skillet, heat 1 tablespoon of oil over medium heat; sauté chicken until browned on both sides. (This will take about 10 to 12 minutes.) Transfer chicken to an ovenproof casserole, cover and refrigerate.

Add remaining tablespoon (15 mL) of oil to the skillet; sauté onion and garlic for about 3 minutes. Add green pepper and drained tomatoes; cook, stirring, for 5 minutes.

In a food processor or blender, grind almonds, raisins and sesame seeds to a paste; add to vegetables in skillet, along with chicken broth, Tabasco sauce, cinnamon, allspice, salt and pepper. Reduce heat and simmer gently for 10 minutes.

Cut chocolate into pieces and add to sauce, stirring until melted. If sauce is too thick, add a little more broth. Cool sauce and pour over chicken. Cover and refrigerate until an hour before serving. Let casserole sit at room temperature for half an hour before placing in a 350°F (180°C) oven. Bake, covered, for 40 to 45 minutes, until hot and chicken is cooked

Makes 3 to 4 servings.

Beer Rice
Sauté onion and mushrooms in butter until softened, but not browned. Place in a medium-size greased casserole dish. Add rice, bouillon, beer, oil, Tabasco, thyme, salt and pepper.

Stir to blend. Cover casserole, and bake in a 350°F (180°C) oven for 45 minutes, or until liquid has been absorbed. Fluff rice with a fork and serve.

Makes 4 servings.
(Leftovers can be re-heated for another meal.)

Chicken Mole with Beer Rice

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