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Cinco de Mayo Recipe : Arroz con Pollo Mole

Submitted by on May 1, 2017 – 11:08 amNo Comment

Cinco de Mayo recipe - Arroz Con Pollo

Cinco de Mayo Recipes: George Duran’s Arroz con Pollo Mole (Mole Rice and Chicken)

Taking a traditional dish a little further south of the boarder, George Duran’s recipe for Arroz con Pollo Mole (Rice and Chicken) is packed with unexpected ingredients and a combination of sweet and salty flavors. By preparing the meal in an all-in-one IMUSA Non-Stick Calderothat requires no seasoning, the food is made healthier and evenly cooked. Bringing a rich, home-style aroma to the party, this Mexican dish smells as delicious as it tastes!  Buen provecho!


  • 2 Tbsp. toasted sesame seed
  • 1 tsp. cinnamon
  • 1 tsp. mild chili powder
  • 1 tsp. cumin
  • ½ tsp. ground allspice
  • 2 tsp. salt
  • 6 chicken thighs, skin removed
  • ½ C. flour
  • 1 Tbsp. vegetable oil
  • salt and pepper
  • 6 slices bacon, chopped
  • 1 medium red onion, chopped
  • 2 red pepper, chopped
  • 6 cloves garlic, minced
  • 2  C. rice, uncooked
  • 2  6-oz. can tomato paste
  • 4 oz. semi-sweet chocolate, chopped
  • 6 C. chicken stock
  • Curly parsley, finely chopped, for garnish



  • Mix first 6 ingredients in a small bowl and set aside.
  • Dust chicken thighs with flour and season with salt and pepper. Heat vegetable oil in your IMUSA Non-Stick Caldero on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside.
  • Lower heat to medium and cook bacon until slightly browned. Add onions, red peppers and garlic and sauté until softened, about 3 minutes. Add rice, tomato paste, chocolate and dry spices and mix. Add chicken stock and mix again. Allow to come to a simmer, cover and turn heat to low. Simmer for 25 minutes.
  • Uncover, and gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done.
  • Allow to rest for 10 minutes before serving with finely chopped parsley.

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