Wineshark Cooking Class - Mexican Style Chicken with Rice

Ingredients (for 4):

• Chicken legs - 4
• Water - 1200 ml
• Fresh coriander - 8 
• Salt - 2 pinches
• Red mole paste - 200 g
• Sesame seeds - 4 tsp
• Onion - 0.5
• Olive oil - 3 tbsp
• Paella rice - 300 g

Procedures:

1. Place the chicken legs in a large pan, cover with water, and add the salt.

2. Add the coriander sprigs.

3. Bring to the boil and simmer the chicken for 45 minutes, topping up with more hot water if necessary to ensure the chicken is covered.

4. Lift the chicken out of the cooking water and divide the legs into drumsticks and thighs. 

5. Transfer the chicken to a roasting tin. Strain the liquid and set aside for use in the mole sauce and Mexican rice.

6. Preheat the oven to 180 deg Celcius. Spoon the mole paste into a saucepan. Stir over a low heat until it begins to melt.

7. Add one third of the reserved chicken liquid. Boil for 15 minutes until the sauce has a creamy consistency.

8. Cover the chicken with the sauce and roast for 30 minutes until the sauce is thick and tasty, and the chicken is very tender.

9. Meanwhile, toast the sesame seeds in a frying pan over a low heat, stirring frequently. Tip out of the pan as soon as they are ready.

10. Arrange the chicken on a serving dish. Cover with the sauce, then sprinkle with the toasted sesame seeds.

11. Chop the coriander finely.

12. Pour the oil into a large saucepan over a medium heat. Add the rice and cook for 1 minute, stirring.

13. Add the onion and coriander to the rice and continue to fry gently for 2 minutes.

14. Pour in the hot stock and simmer the rice for 20 minutes, stirring occasionally to prevent sticking.