Brainy Chicken in Mole sauce with Spanish Rice...

 

Ah... Ernestos for dinner!

For this dish you will need to buy a package of skinless chicken thighs, butter, onion, chicken stock, salsa sauce, garlic powder, red pepper flakes (or crush your own red chiles), dark cocoa, dried herbs, almond extract, sugar, coconut oil, olive oil, sea salt, cinnamon, espresso coffee, and rice. 

Take out a covered skillet. Turn on the flame to medium high and add 4 tbs of coconut oil and the same of olive oil. Add chopped onion to brown. Once browned, push aside and lay in the chicken thighs. Next, sprinkle in seasonings to taste - sea salt, red pepper flakes, garlic powder and dried herb seasonings: a mix blend of rosemary, mint and oregano.

Let this sizzle away browning the chicken. Turn the flame to med/low, splash in some rich chicken stock and cook the chicken until it is finished... completely cooked through.

In a separate smaller skillet you will make the mole sauce. Add 2 tbs of butter and 4 tbs of olive oil. Stir this on a low flame. Add half a tsp of cinnamon, 1 tsp cocoa, tbs espresso coffee (optional) and the same of almond extract. Keep stirring, add 2 tbs of sugar or less if you need to cut back on your sugar intake; keep in mind that the cocoa and cinnamon tend to be bitter so the sugar acts as a counter to balance flavor.

Start a small stock pot of water and chicken stock to cook the rice. Add a pinch of salt. Once it boils, add the rice, keep stirring and keep stirring your mole sauce.

After about 10-12 min. Check the rice for tenderness and be ready to drain. Return the rice to the pot it was cooked in and add a pat of butter along with about 1/2 cup of any Salsa sauce. Cover and let sit while you get ready to serve... a few slices of fresh juicy lime on the table is a nice touch.

~ Tutti a Tavola!