Chicken Chorizo Mole Food

GRILLED CHICKEN MOLE

Steps:

• For the brine and chicken: In a medium saucepan, combine 1 cup water, the salt, sugar, garlic and bay leaves. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add 3 cups ice. Once the liquid is cool, pour into a freezer bag. Add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour.
• For the dry rub: Combine the ancho chile powder, granulated garlic, salt, cumin, onion powder, cinnamon and black pepper together and toast in a dry pan until fragrant, 1 to 2 minutes.
• Remove the chicken from the brine and pat dry. Sprinkle the chicken on all sides with the dry rub, massaging the spices into the meat and ensuring that all sides are completely coated. Return to the refrigerator and marinate for 1 hour.
• For the mole sauce: In a medium saute pan over medium heat, add the canola oil and onions and cook until translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Stir in the tomatoes, chocolate, almonds, cinnamon, cumin, ancho chiles and chipotles with their liquid and simmer for 5 minutes. Transfer the mixture to a food processor, add in the chicken stock and puree until smooth. Add the currants and process again. Set half of the sauce aside for serving and reserve the other half for basting the chicken.
• Preheat a grill to medium-high heat. Grill the chicken, turning occasionally, until the internal temperature reaches 165 degrees F, 10 to 15 minutes per side. Using a silicone pastry brush, baste with the mole sauce for the final 5 to 8 minutes of cooking time.
• Garnish with cilantro and lime wedges. Serve with steamed white rice and extra mole sauce slathered over the top.

CHICKEN MOLE WITH CORIANDER RICE

Steps:

• Put the chillies in a bowl and add enough boiling water to just cover. Leave to soften for 20 mins. If you can't find anchos, grill red peppers until they're really blackened and soft. Cool them, then peel and use as needed in the recipe, adding 1 tsp smoked paprika and a little extra chipotle to re-create the sweet, smoky flavour.
• Meanwhile, heat the oil in a flameproof casserole dish, season the chicken, then brown on all sides. You may have to do this in batches so you don't overcrowd the dish. Remove to a plate. Add the onions to the dish and cook for 5 mins until softened. Add the spices and cook for 1 min until aromatic.
• Remove the chillies from their soaking liquid, reserving the liquid, and discard the stalks and seeds. Put in a food processor with 4 tbsp of the soaking liquid, the garlic and raisins. Whizz to a paste, then tip into the dish. Add the peanut butter, chipotle paste, tomatoes and 400ml water (fill up the tomato can and swirl to get all the tomato bits out). Return the chicken to the dish and season. Cover with a lid and simmer, stirring occasionally, for 1 hr.
• Remove the chicken pieces to a plate. Using 2 forks, shred the meat and discard the bones. Return the chicken to the sauce, add the chocolate and continue cooking, uncovered, for 30 mins more. If the sauce looks like it's getting a little too thick, add some of the chilli soaking liquid or some water.
• Cook the rice following pack instructions. Meanwhile, put the red onion in a small bowl. Add the lime juice and a pinch of salt. Leave to pickle until ready to serve. When the rice is cooked, add the coriander and lime zest and juice, and fluff up with a fork. Remove the mole from the heat, scatter with the pickled red onion and serve alongside the rice, with soured cream and lime wedges, if you like.

CHICKEN AND CHORIZO POZOLE

Steps:

• Heat the olive oil in a large pot over medium heat until the oil begins to smoke. Add the onions, garlic, chorizo and chili powder and cook until the onions are translucent and the pork is cooked, 4 to 5 minutes.
• Add the chicken stock, crushed tomatoes and hominy and bring to a simmer.
• Cut the chicken breasts into very thin slices. Place in a bowl with a pinch of salt and the lime juice. Mix together and let sit until the broth comes up to a simmer. Add the chicken to the soup and continue to simmer until cooked through, about 5 minutes. Season with salt.
• Serve the soup in bowls topped with the shredded cabbage, shaved radish and jalapeno, sliced avocado, fresh lime wedges and cilantro.

RED MOLE CHICKEN WITH CHORIZO

Steps:

• Tear the chiles into flat pieces and remove the veins and seeds. Put in a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute.
• Transfer the chiles to a blender jar. Fill with boiling water. Soak for 30 minutes. Drain the water from the jar, reserving 1 1/2 cups water for use in the sauce. Leave the chiles in the blender.
• Pour the olive oil into a large saucepan, add the garlic, and gradually warm the oil over medium heat. Add the onion and sauté for about 6 minutes, or until the onion is soft and translucent. Add to the blender.
• Add the chorizo to the saucepan and cook for 1 minute over medium-high heat, or until it releases its fat. Dry the chicken breasts with a paper towel and season with salt and pepper. Add to the saucepan and brown for 4 minutes per side. Remove the chicken and chorizo from the saucepan and set aside.
• Add the cloves, cinnamon, and 1 cup of the reserved water to the blender with the chiles, onion, and garlic. Blend to a smooth puree.
• Make sure the bottom of the saucepan is coated with fat. If not, add a couple tablespoons of olive oil and place over medium-high heat. When the saucepan is hot, add the puree all at once and let it "fry" for 5 minutes, stirring constantly, until it becomes dark and thick.
• Add the chicken and chorizo to the saucepan along with the vinegar and the remaining reserved water. Season with the salt and pepper. Stir well and allow to simmer for 10 minutes, partially covered. Add the banana and the sugar and simmer for 5 minutes. Taste for seasoning; it should be slightly sweet.
• Serve warm over a bed of white rice.
• INGREDIENTS
• Mexican Chorizo
• Mexican chorizo, as opposed to its Spanish counterpart, which is cured and seasoned with paprika, is a fresh sausage flavored with dried chile and other seasonings. If you need a commercial substitute, use hot Italian sausage in its place.
• TECHNIQUE
• Roasting Chiles
• Since chiles are dark, you cannot rely on their color to tell you that they are ready. Instead pay attention to their aroma and texture. As soon as the chiles begin to release their scent and become soft and pliable, they are ready.
• ADVANCE PREPARATION
• This dish can be made up to 3 days in advance. You can take comfort in knowing that the flavor improves with age.

ONE-POT CHICKEN WITH CHORIZO & NEW POTATOES

Steps:

• Heat oven to 180C/160C fan/gas 4 and season the chicken all over. In a large flameproof casserole dish with a lid, heat the butter and oil until sizzling, then spend a good 15 mins slowly browning the chicken well all over. Remove from the dish and pop the lemon, bay and thyme in the cavity. Set aside.
• Pour most of the oil out of the dish, place back on the heat and sizzle the chorizo for 5 mins until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic. Splash in the sherry, let it bubble down a little, then pour in the stock.
• Nestle the chicken, breast-side up, among the potatoes, place the lid on the dish and cook in the oven for 1 hr 15 mins or until the legs easily come away from the body. Leave the chicken to rest for 10 mins, then scatter with parsley and serve straight from the dish.