SAUTEED CHICKEN WITH QUICK MOLE SAUCE AND CILANTRO RICE
SERVES 4
ACTIVE TIME 25 minutes
TOTAL TIME 40 minutes
Cooking rice in pureed CILANTRO infuses each grain with flavor.
Use this technique with other leafy herbs, like parsley or dill.
This incredibly flavorful mole uses nontraditional ingredients
(like nut butter, soy sauce, and Chinese five-spice)
to cut prep time by hours.
Using ancho chile powder instead of a blend gives the dish a clean and round flavor
that doesn't fight with the five-spice.
1 1/2 cups loosely packed fresh cilantro
3 tablespoons vegetable oil
1 1/4 cups medium-grain white rice
Kosher salt and freshly ground black pepper
4 small boneless, skinless chicken breasts (6 to 8 ounces each)
1 teaspoon Chinese five-spice powder
1 1/2 tablespoons chile powder, preferably ancho
1 garlic clove, minced
1 1/2 tablespoons peanut or almond butter
2 teaspoons soy sauce
2 teaspoons sugar
1 teaspoon cocoa powder
COOK THE RICE:
Puree 1 cup of the cilantro with 1 3/4 cups water in a blender.
Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat.
Add the rice and cook, stirring, until opaque, about 1 minute.
Add the cilantro water and 1/2 teaspoon salt and bring to a boil.
Cover, reduce the heat to low, and cook undisturbed until the rice is tender
and absorbs all the liquid, about 18 minutes.
Let stand, covered, until ready to serve.
Fluff with a fork and stir in the remaining l/2 cup cilantro before serving.
SAUTE THE CHICKEN:
Sprinkle
the chicken with 1/2 teaspoon of the five-spice, 3/4 teaspoon salt, and
a couple turns of pepper. Heat a large skillet over medium-high heat
and pour in 1 tablespoon of the oil.
Add the chicken and cook, flipping once, until golden brown on both sides and
partially cooked through, 6 minutes per side.
Transfer the chicken to a plate.
START THE MOLE:
Heat the remaining 1 tablespoon oil in the skillet over medium heat.
Add the chile powder, garlic, and remaining 1/2 teaspoon five-spice and
cook, stirring, for 30 seconds.
Add 1/2 cup water and stir to combine.
Add the nut butter, soy sauce, sugar, and cocoa powder and whisk until combined.
Add 1 more cup water and bring to a simmer.
FINISH AND SERVE:
Add the chicken to the sauce and simmer the chicken, flipping occasionally,
until it is cooked through and the sauce has thickened, about 12 minutes.
Serve the chicken and mole sauce with the cilantro rice on the side.