Red Mole Chicken with Chorizo

Name: Red Mole Chicken with Chorizo
Yield: serves 4 to 6
Ingredients: 4 dried ancho chiles; 2 tablespoons olive oil, plus more as needed; 4 cloves garlic, crushed; 1 onion, chopped; 1 pound fresh Mexican chorizo (page 71), or store-bought, casing removed; 1 pound (about 3) boneless, skinless chicken breasts, cubed; Salt and black pepper; Pinch of ground cloves; 1/2 teaspoon ground cinnamon; 2 tablespoons cider vinegar; 2 green (unripe) bananas, peeled and sliced; 1 tablespoon sugar; 1 teaspoon salt; 1/8 teaspoon black pepper; Hot cooked white rice

December 9, 2011

Mexicans refer to this dish as manchamanteles or “tablecloth stainer” due to the delicious deep red sauce that is made from dried chiles and spices. The sauce has an underlying sweetness that is very addicting. And because this dish improves with age, you can make it days in advance or enjoy left-overs days later.

Recipe notes

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