Chicken Mole with Rice and Slaw

Servings: 4 · Prep: 15 min · Cook: 55 min · Total: 70 min

Ingredients

• 2 pounds Boneless skinless chicken thighs
• 2 cups Canned diced tomatoes with their juice
• 1 each Yellow onion
• 3 each Garlic cloves
• 2 tablespoons Ancho chile powder
• 1 tablespoon Chipotle peppers in adobo, finely chopped with their sauce
• 2 tablespoons Raisins
• 1/4 cup Unsweetened smooth peanut butter
• 1 tablespoon Unsweetened cocoa powder
• 1 teaspoon Ground cumin
• 1/4 teaspoon Ground cinnamon
• 2 tablespoons Vegetable oil
• 1 1/2 teaspoons Fine salt
• 2 3/4 cups Water
• 1 cup Long-grain white rice
• 4 cups Green cabbage
• 3 tablespoons Fresh lime juice

Equipment

Mixing Bowl; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Tongs; Fork; Wooden spoon; Fine-mesh strainer; Immersion blender; Instant-read food thermometer; 2-quart saucepan with lid; Heavy 4-quart pot with lid; mixing bowl; measuring cups; measuring spoons; knife; cutting board; tongs; fork; wooden spoon; fine-mesh strainer; immersion blender; instant-read food thermometer

Steps

1. Prepare the vegetables. Wash your hands with soap and water for 20 seconds. Rinse the fresh produce under running water and dry before peeling, cutting and juicing; discard damaged cabbage leaves. Prepare the vegetables and measure the lime juice before handling the chicken. Keep the chicken refrigerated while making the sauce.
   • 1 Each yellow onion — peeled and diced
   • 3 Each garlic — peeled and minced
   • 4 cups green cabbage — finely shredded
   • 3 tablespoons lime juice
2. Soften the aromatics and bloom the spices. Heat 1 tablespoon vegetable oil in the heavy pot over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened but not deeply browned. Add the garlic and cook for 30 seconds. Reduce the heat to medium-low, add the ancho chile powder, cumin and cinnamon, and stir for 20 seconds until fragrant.
   • 1 tablespoon vegetable oil
   • 1 Each yellow onion — peeled and diced
   • 3 Each garlic — peeled and minced
   • 2 tablespoons ancho chile powder
   • 1 teaspoon cumin
   • 1/4 teaspoon cinnamon
3. Simmer the mole ingredients. Immediately stir in the tomatoes with their juice, chipotle peppers with adobo, raisins, peanut butter, cocoa powder, 1 cup water and 1 teaspoon salt. Bring to a gentle simmer, cover and cook over low heat for 7 minutes, stirring occasionally, until the raisins soften.
   • 2 cups diced tomatoes
   • 1 tablespoon chipotle peppers in adobo — finely chopped
   • 2 tablespoons raisins
   • 1/4 cup peanut butter
   • 1 tablespoon cocoa powder
   • 1 cup Water
   • 1 teaspoon salt
4. Blend the mole. Remove the pot from the heat. Use the immersion blender to blend the sauce until smooth, keeping the blade guard submerged to prevent splashing. Scrape around the bottom with the wooden spoon to check that no peanut butter remains stuck there.

   Keep the immersion blender's blade guard submerged to prevent hot sauce splashes.

5. Gently simmer the chicken. Unfold the chicken thighs and nestle them into the sauce. Return the pot to low heat and bring the sauce back to a gentle simmer. Partially cover and cook for 30–35 minutes, turning the thighs and stirring along the bottom every 10 minutes to prevent sticking. Uncover for the final 5 minutes to help the sauce thicken. The chicken should be tender and register at least 165°F in the thickest part of each thigh. Wash your hands and clean utensils and surfaces that touched raw chicken before preparing the accompaniments.
   • 2 pounds chicken thighs

   Keep raw chicken and its juices away from ready-to-eat foods; wash hands and clean utensils and surfaces after handling it.

   Verify each thigh reaches at least 165°F in the thickest part; clean the thermometer before and after checking.

6. Steam the rice. As soon as the chicken begins simmering, rinse the rice in the fine-mesh strainer under cool running water and drain thoroughly. Combine it with the remaining 1 3/4 cups water and 1/4 teaspoon salt in the saucepan. Bring to a boil, stir once, cover and reduce the heat to its lowest setting. Cook for 15–18 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 10 minutes, then fluff with a fork.
   • 1 cup long-grain white rice
   • 1 3/4 cups Water
   • 1/4 teaspoon salt
7. Make the lime cabbage slaw. While the chicken and rice cook, combine the lime juice, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt in the mixing bowl. Add the cabbage and toss thoroughly. Refrigerate until serving, allowing at least 10 minutes for the cabbage to soften slightly while retaining its crunch.
   • 3 tablespoons lime juice
   • 1 tablespoon vegetable oil
   • 1/4 teaspoon salt
   • 4 cups green cabbage — finely shredded
8. Finish the sauce and serve. Check that the chicken is fully cooked and the mole coats a spoon. If the sauce is still thin, simmer uncovered for another 3–5 minutes, stirring frequently. Divide the chicken and mole evenly among four plates. Divide all the rice and slaw among the same four portions, keeping the slaw alongside the hot food rather than underneath it.

   Use clean utensils to serve the cooked chicken.

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