Table of Contents Table of Contents
Previous Page  12 / 12
Information
Show Menu
Previous Page 12 / 12
Page Background

XII

OUT OF MANY ONE DISH | MONDAY, JULY 30, 2018

CHICKEN MOLE ENCHILLADA

INGREDIENTS

MOLE SAUCE:

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

1 bolillo (substitute small French roll), cut into1-

inch pieces

2 dried ancho chiles, stemmed, seeded, and diced

2 California red chile pods, stemmed, seeded,

diced

1 large or 2 small tomatillos, husks removed,

rinsed, and chopped

1 tomato, chopped

1 (32-ounce) carton chicken broth (recommend

organic low sodium), divided

2 tablespoons smooth peanut butter

1.5 ounces Mexican chocolate (recommend Nes-

tle-Abuelita), coarsely chopped

2 teaspoons cocoa powder

3 tablespoons Dona Maria mole paste

2 teaspoons salt

ENCHILADAS:

1

/

2

cup canola oil, for frying

12 to 18 corn tortillas

1 pound shredded store-bought rotisserie chicken

1

1

/

2

cups white shredded cheese (Monterrey Jack

or Oaxaca)

1 medium white onion, diced

1

1

/

2

cups crumbled queso fresco

METHOD

1. Heat oil in large skillet over medium heat. Add

onion, garlic, bolillo, chiles, tomatillos, tomato, and

sauté for 10 minutes, until soft.

2. Pour half the broth into a blender and add half

the saut*ed ingredients. Add peanut butter, choco-

late pieces, cocoa powder, mole paste, and salt and

blend until very smooth. Transfer the sauce to a

large skillet.

3. Pour the other half of the broth and saut*ed

ingredients into blender. Puree and add to the mix-

ture in the large skillet. Bring to a boil, reduce heat,

and simmer for 10 minutes, stirring continuously to

keep it from sticking to skillet. Remove from heat

and set aside.

4. Preheat oven to 350 degrees F. Spread 1 cup of

the sauce in an ungreased 9-by-13-inch baking dish.

5. Fry tortillas in hot oil just until softened. Drain

on paper towels. Lightly dip tortillas in mole sauce to

coat and fill with shredded rotisserie chicken,

cheese, and onion. Roll tortillas and place seam side

down in baking dish side by side.

6. Pour some sauce over enchiladas. Cover the

dish with aluminum foil and bake until warm, about

15 to 20 minutes. Garnish with queso fresco and

serve with your favorite side dish.

Source:

www.muybuenocookbook.com

NIGERIAN JOLLOF RICE

INGREDIENTS

1 pound parboiled rice

1 can tomato puree-400 grams

1 onion, sliced

3 cloves garlic

4 teaspoons olive oil

6 small or 3 large red bell peppers, seeded

and sliced

1 bunch thyme, leaves picked

1 teaspoon white pepper

8 chicken bouillon cubes (recommended:

Maggi or Goya)

METHOD

With blender, blend tomatoes, onions, red

pepper, and garlic until smooth. Add bouil-

lon cubes, thyme and white pepper.

Add olive oil to the blended paste, and set

the mixture aside. Add 4 cups of water into a

pot.

Wash the rice in hot water until the water

is clear. Drain through a fine sieve.

Pour the rice and blended mixture into the

pot of water and stir with wooden spoon. Set

the stove to medium heat and place pot on

stove, then let it cook for 45 minutes while

stirring every 15 minutes.

Source:

www.foodnetwork.com

SPICEY HOISIN CHICKEN

INGREDIENTS

1/2 cup hoisin sauce

1 teaspoon finely grated peeled fresh

ginger

4 garlic cloves, minced

1/2 teaspoon dried hot red pepper flakes

1/2 teaspoon Asian sesame oil

1 tablespoon soy sauce

1 tablespoon rice vinegar

(not seasoned)

8 chicken thighs with skin and bones (2

3/4 pounds)

METHOD

1. Preheat oven to 500¡F.

2. Whisk together all ingredients except

chicken, then coat chicken all over with

sauce. Arrange thighs, skin sides up in 1

layer without crowding, in a foil-lined

large shallow baking pan (1 inch deep).

Roast in upper third of oven until chicken

is cooked through and glaze is brown, 20

to 30 minutes

Source:

www.epicurious.com