Chicken with Mole from Breakfast at Tiffany's

• porciones: 2

Ingredientes

2 pinches saffron threads

1 tbsp vegetable oil

4 boneless, skinless chicken thighs

Kosher salt

2 onions, finely chopped

4 garlic cloves, crushed

1 1/2 cups chicke nstock

Juice and zest from 1 medium orange

1 tsp ground cumin

2 oz dried cascabel chiles, seeded and cut into 1-inch pieces

1/2 oz dried pasilla chiles, seeded and cut into 1-inch pieces

1 tsp dried oregano

1/4 tsp cinnamon

1/4 tsp ground cloves

1/2 tsp allspice

1/4 cup raisins

1/4 cup peanuts

2 oz dark chocolate, chopped

2 tbsp unsalted butter

3 1/2 cups chicken stock or water, plus more if needed

2 cups basmati rice

3 tbsp chopped cilantro, for garnish

Instrucciones

Place 1/2 cup hot water in a small bowl. Add the saffron threads and let soak for 30 minutes.

In a Dutch oven, heat the oil over medium-high heat until shimmering. Season the cicken with salt and sear on both sides until lightly browned. Remove the chicken from the pan, place on a plate and set aside. Add half the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Deglaze the pan with the 1 1/2 cups of chicken stock, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add the orange juice, orange zest, cumin, cascabel and pasilla chiles, oregano, cinnamon, cloves, allspice, raisins, peanuts, and a generous pinch of salt. Stir well to combine and return thechicken to the pan. Cover the pan with the lid slightly ajar and simmer until the chicken is cooked through and the dried chiles have softened, about 20 minutes.

Remove the chicken from the pan and set aside; pour the contents of the pan into a blender. Blend at high speed until completely smooth (if the sauce is too thick, add a splash of water or stock). Wipe out the pan and add the pureed sauce. Add the chocolate and stir over medium-low heat until the chocolate is melted and the sauce is smooth. Place the chicken in the sauce, cover and keep warm until ready to serve.

In a separate saucepan, melt the butter over medium-low heat until the foaming subsides. Add the remaining onion and cook, stirring, until translucent, 3-5 minutes. Add the saffron-infused water, the 3 1/2 cups of stock or water, and 1 tsp of salt and bring to a boil. Add the rice, cover and simmer until the rice has absorbed the liquid, 16 to 18 minutes. Turn off the heat and let the rice steam, covered, for 5 minutes. Remove the lid and fluff with a fork. Season to taste with salt.

Divide the rice, chicken, and sauce between 2 plates, garnish with cilantro and serve.

Notas

Eat What You Watch: A Cookbook for Movie Lovers