Arroz con Pollo Mole Recipe
Prep time
Cook time
Total time
  • 2 tbsp. toasted sesame seeds
  • 1 tsp. cinnamon
  • 1 tsp. mild chili powder
  • 1 tsp. cumin
  • ½ tsp. salt
  • 1 chicken, cut into ⅛ths
  • ½ cup flour
  • Salt and pepper
  • 1 tbsp. vegetable oil
  • 6 slices of bacon, chopped
  • 1 medium red onion, chopped
  • 2 red pepper, chopped
  • 6 cloves garlic, minced
  • 2 cups rice, uncooked
  • 2 6-oz. can tomato paste
  • 4 oz. semi-sweet chocolate, chopped
  • 6 cups chicken stock
  • Curly parsley, finely chopped, for garnish
  1. In a small bowl combine the first five ingredients. Set aside.
  2. Dust chicken pieces with flour and season with salt and pepper.
  3. Heat the vegetable oil in your dutch oven over medium-high heat. Add the chicken pieces and cook them until they are golden browned, about 5-7 minutes on each side. Remove from the pot and set aside.
  4. Reduce the heat to medium and cook bacon until browned but not crisp.
  5. Add the onion, red peppers and garlic. Sauté until softened, about 3 minutes.
  6. Add the rice, tomato paste, and chocolate.
  7. Add the mixed spices you set aside earlier and stir everything to combine well.
  8. Add in the chicken stock and mix to combine again. Leaving the lid off, allow the rice mixture to come to a slow gentle boil while stirring. Cover tightly with a lid and reduce the heat to low. Continue simmering for 25 minutes.
  9. Uncover, gently mix the rice and return the chicken to the pot by placing it on top of the rice. Cover and continue simmering for 30-35 more minutes or until the chicken and rice are cooked through, all the liquid absorbed and the chicken is fork tender. While unlikely, if needed, add more chicken stock until rice is done. Garnish with chopped parsley and serve.
Recipe by Kitchen Conundrum at