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Pollo Hot Honey Bean Mole
Globally inspired and full of complex flavor, this delicious version of mole tastes like it has been slow-cooked for hours. Bush’s Best® Hot Honey Grillin' Beans® sets the flavorful foundation, bringing this dish together much more quickly. Chocolate, dried chilies, almonds, and plantains meld with the sweet-heat flavor of the beans, enveloping tender braised chicken. Serve with warm tortillas to share family-style.
- Prep Time
45 Mins
- Cook Time
15 Mins
- Serves
18 to 20
INGREDIENTS
Braised Chicken
- ½ cup canola oil
- 20 each chicken thighs, fresh, bone-in, skin-on
- Salt (to taste)
- 2 Tbsp taco seasoning
- 2 each onions, roughly chopped
- 4 cloves garlic
- 1 cup mezcal
- 1 qt chicken stock
Hot Honey Bean Mole
- 3 each plantains, whole, peeled, uncut
- Braising liquid from chicken
- 5 each dry guajillo, rehydrated in warm water
- 3 each dry ancho, rated in warm water
- 3 corn tortillas, fresh
- 1 cup slivered almonds
- 2 ½ cups dark chocolate, chopped
- 3 cups Bush’s Best® Hot Honey Grillin' Beans®
- Salt (to taste)
For Serving
- 5 qts short-grain rice, cooked
- 60 each corn tortillas, fresh, lightly charred
- ½ cup slivered almonds, toasted
INGREDIENTS
Braised Chicken
- ½ cup canola oil
- 20 each chicken thighs, fresh, bone-in, skin-on
- Salt (to taste)
- 2 Tbsp taco seasoning
- 2 each onions, roughly chopped
- 4 cloves garlic
- 1 cup mezcal
- 1 qt chicken stock
Hot Honey Bean Mole
- 3 each plantains, whole, peeled, uncut
- Braising liquid from chicken
- 5 each dry guajillo, rehydrated in warm water
- 3 each dry ancho, rated in warm water
- 3 corn tortillas, fresh
- 1 cup slivered almonds
- 2 ½ cups dark chocolate, chopped
- 3 cups Bush’s Best® Hot Honey Grillin' Beans®
- Salt (to taste)
For Serving
- 5 qts short-grain rice, cooked
- 60 each corn tortillas, fresh, lightly charred
- ½ cup slivered almonds, toasted
DIRECTIONS
- For braised chicken, heat canola oil on high heat in a large, heavy-bottomed skillet or Dutch oven. Season chicken with salt and taco seasoning, and place 4 pieces of chicken in pan at a time, skin side down to brown skin. Flip pieces over and cook for another 2 minutes. Repeat until all chicken is cooked.
- Adjust heat to medium, add onions and garlic to pan with chicken, and cook until translucent. Add mezcal and chicken stock. Place chicken back in pot, skin side up, and cook, covered, on medium-low heat for about 35-45 minutes. The chicken should become soft and gently fall off the bone. Using a slotted spoon, remove chicken from broth.
- To make the mole, fry the peeled and cut plantains in a 350 degree F fryer for 3-4 minutes.
- Combine chicken stock, guajillo, ancho, fried plantains, tortillas, almonds, and dark chocolate and blend until smooth.
- Place mixture in a pot with the beans and warm through. Season with a touch of chicken stock and salt.
- To plate, place chicken over about 1 cup of rice and garnish with slivered toasted almonds. Serve with lightly charred warm tortillas.
