Fresh, fast and frugal!

Tuesday, December 9, 2014

Chicken with Almond Mole and Spanish Rice

Price per serving for two:  counting only the chicken purchase this time $ 1.88

Unbelievable taste at a very low cost - Chicken with Almond Mole!
You will need to buy a package of skinless chicken thighs. I bought a generous package with 8 thighs for just $3.77. The cost of this dish is so low because, besides the chicken, I already have everything I need on hand.  As you have noticed, I do not calculate into every dish all costs incurred. Not that they don't matter or I do math in a strange way. The problem is this, I buy a can of cocoa, over a years time, I use less than half as it is a strong flavor. I have other items in the pantry that I buy infrequently and it is difficult to calculate the cost in every dish since I use a dash of this and that. What I can tell you is this, it takes about one hundred dollars to stock a pantry as I have listed on this blog. Some things, like pasta and rice, tea and coffee are replaced more often and that cost is figured in on the meals prepared. Most businesses, have a start up investment, your pantry is set up in this way. The cost of replacement inventory must be figured in only when items need to be replaced.  Since, I use many of my basics in various ways, stocks and left overs, it is not possible to get an accurate cost per meal. I usually just provide you with the items (not on the pantry list) that need to be purchased for the meal and take the rest from inventory.

It is amazing that I have everything I need for this dish, aside of the chicken thighs.

Take from the pantry list:

An Onion
One lime
Heavy Cream
Salsa Sauce
Garlic Powder
Red Pepper Flakes
Bitter or 100% Dark Cocoa
Dried Herb Seasonings
*rosemary, mint and oregano

Almond Extract
Coconut Sugar
Coconut OilCinnamon 
Olive Oil
Sea Salt

Take out your covered skillet. Turn on the flame to low and add 4 tbs of coconut oil and the same of Olive Oil. Add seasonings to taste - sea salt, red pepper flakes, garlic powder and dried herb seasonings. I like this dish to be full of flavor. Turn the flame up to high and let the oils mix and spit. Once they do, add the chicken thighs. Let them sizzle on both sides for 5 min. Then turn your flame to med. Chop an onion and add to the chicken. Now, for the mole. In a separate smaller skillet, add 2 tbs of butter and 2 tbs of olive oil. Stir this on a low flame. Add half a tsp of cinnamon and the same of almond extract. Keep stirring, add 2 tbs of coconut sugar or less if you need to cut back on sugar. Coconut sugar is made from the coconut and not as sweet as cane sugar. I buy this once a year in the organic section. I don't pay more than 5$ for a small box... and it lasts for one year. Now, it is time to check on the chicken, looks good. So, get a small stock pot of water going for the rice. Add a pinch of salt. Once it boils, add the rice, keep stirring and keep stirring your 'mole'. In Mexico, they use a lot more spices. I would love to make it from the long list but since I am frugal, I have to make it from the short list.
For me, the key is the lime as a finish. This makes a cocoa based mole taste scrumptious. The rice should be ready to drain. Do that and put the rice back into the stock pot it was cooked in- no flame. Then add 1/2 cup of any Salsa sauce you have in the fridge, and pour off some of the rich buttery sauce that the chicken thighs have produced, and cover. Set the table, take out our serving platters/ or bowls and get ready to eat. I like to put the thighs on a platter and pour over the creamy buttery onion sauce. Then around the sides, I pour the mole and sprinkle some sesame seeds. Since my sweetie is so hungry, I have little time to garnish, a few sprigs of fresh mint would have looked nice.
I did not have the time to put out the lemon and lime on the plate but it would have been a nice touch. But, nonetheless, I put out a dish on the side. Squeeze some fresh citrus over the top, preferably lime, and zing! What a wonderful taste combination.

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