Taking a traditional dish a little further south of the boarder, George Duran’s recipe for Arroz con Pollo Mole (Rice and Chicken) is packed with unexpected ingredients and a combination of sweet and salty flavors. Bringing a rich, home-style aroma to the party, this Mexican dish smells as delicious as it tastes!

George Duran’s Arroz con Pollo Mole (Mole Rice and Chicken)


·         2 Tbsp. toasted sesame seed

·         1 tsp. cinnamon

·         1 tsp. mild chili powder

·         1 tsp. cumin

·         ½ tsp. ground allspice

·         2 tsp. salt

·         6 chicken thighs, skin removed

·         ½ C. flour

·         1 Tbsp. vegetable oil

·         salt and pepper

·         6 slices bacon, chopped

·         1 medium red onion, chopped

·         2 red pepper, chopped

·         6 cloves garlic, minced

·         2 C. rice, uncooked

·         2 6-oz. can tomato paste

·         4 oz. semi-sweet chocolate, chopped

·         6 C. chicken stock

·         Curly parsley, finely chopped, for garnish


·         Mix first 6 ingredients in a small bowl and set aside.

·         Dust chicken thighs with flour and season with salt and pepper. Heat vegetable oil in your IMUSA Non-Stick Caldero on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside.

·         Lower heat to medium and cook bacon until slightly browned. Add onions, red peppers and garlic and sauté until softened, about 3 minutes. Add rice, tomato paste, chocolate and dry spices and mix. Add chicken stock and mix again. Allow to come to a simmer, cover and turn heat to low. Simmer for 25 minutes.

·         Uncover, and gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done.

·         Allow to rest for 10 minutes before serving with finely chopped parsley.