Mole Blanco with Chicken and Rice

Ingredients

• 4 chicken breasts (boneless, skinless) 4 chicken breasts (boneless, skinless)
• 1 cup (200g) long-grain white rice 1 cup (200g) long-grain white rice
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1/2 teaspoon (2.5g) ground cinnamon 1/2 teaspoon (2.5g) ground cinnamon
• 1/2 teaspoon (2.5g) ground cloves 1/2 teaspoon (2.5g) ground cloves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 10g)
• Carbohydrates: 30g (Sugar: 3g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the flour to the skillet and cook for a minute, stirring constantly.
3. 3.
   Slowly pour in the chicken broth, milk, and heavy cream, stirring continuously to avoid lumps.
4. 4.
   Add the ground cumin, dried oregano, ground cinnamon, ground cloves, salt, and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low and let the sauce simmer for about 10 minutes, until it thickens slightly.
6. 6.
   While the sauce is simmering, season the chicken breasts with salt and pepper. Grill or pan-fry the chicken until cooked through.
7. 7.
   In a separate pot, cook the white rice according to the package instructions.
8. 8.
   Once the sauce has thickened, remove it from the heat and blend it using an immersion blender or a regular blender until smooth.
9. 9.
   Serve the grilled chicken on a bed of cooked white rice and generously pour the white mole sauce over the top.

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, marinate the chicken breasts in a mixture of olive oil, lime juice, and your choice of Mexican spices for at least 30 minutes before cooking.
• White rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For a spicier version, add a finely chopped jalapeno or serrano pepper to the sauce.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and add it to the sauce while simmering.
• Garnish the dish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• The sauce can be made in advance and reheated before serving.

Serving advice

Serve the Mole Blanco with Chicken and Rice hot, accompanied by warm tortillas or crusty bread. Add a side of Mexican-style black beans and a fresh green salad to complete the meal.

Presentation advice

To enhance the presentation, drizzle a small amount of the white mole sauce on the plate before placing the chicken and rice. Garnish with a sprinkle of ground cinnamon or a sprig of fresh oregano.