POLLO EN MOLE DE LA CASA Recipe

Roast the Chicken

Preheat your oven to 425°F (220°C). Rub the half chicken with olive oil, garlic powder, paprika, salt, and black pepper. Place it skin-side up on a baking sheet and roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).

Cook the Rice

In a saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Stir in rice and toast for 2 minutes. Add tomato sauce, chicken broth, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Stir in heavy cream before serving.

Sauté the Green Beans

In a skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute. Add green beans, salt, and pepper. Cook for about 5-7 minutes until tender but still crisp.

Prepare the Mole

In a dry skillet, toast the dried chiles until fragrant. Remove stems and seeds. Blend chiles, roasted tomato, roasted garlic, and onion until smooth. In a saucepan, combine the blended mixture with chicken broth, cumin, salt, and sugar. Simmer for 20 minutes to meld flavors.