|Chicken in Smoky Peanut Mole||| Print ||
We’ll never forget the first time we tasted mole, that classic Mexican sauce of many ingredients. Complex, rich and amazing, the sauce inspired us to cook, to entertain, to enjoy. Really. Years later, we’re still discovering new variations—there are nearly as many mole recipes as there are mole cooks! One of our favorites features red chiles and roasted peanuts.
Rick’s Tips: Season the chicken with salt before browning it in a nonstick pan. Check for doneness by pressing on the chicken—it should feel firm but not hard. Slice it thinly for a pretty plate presentation. Serve the chicken with cooked white rice and some sliced grilled zucchini.
Frontera products are created by Rick Bayless, award-winning chef of legendary Chicago restaurants Frontera Grill, Topolobampo and Xoco, cookbook author and host of Public Television’s “Mexico—One Plate at a Time.”