What do you turn to when you are staring at your computer at work and you can’t seem to think anymore? I ponder recipes and food combos that I would want to try. I slightly drive The Best Friend (Girl) crazy. Some days, I talk about food with her all day which equals hunger on her side (sorry). This occurred when I received a mystery box of ingredients from Marx Foods, a very unique grocery store. They are holding a recipe contest with a mystery box of ingredients. I received Trumpet Mushrooms, Habanero peppers, Chipotle Chiles, Coconut Sugar, and Mochi Rice (I totally lucked out on this one).
I picked The Best Friend’s mind and we came with up a mole sauce with all the peppers. I also choose to use the sauce to top the fried chicken and Mochi rice. I was able to incorporate all of the ingredients which was a risk but I believe I pulled it off.
Chicken Mole with Mochi Rice
2 Cups of Milk Chocolate
1 Tsp of Dried Chipotle Chiles
1 Pod of Dried Habanero Pepper - I removed the seeds to tone down the heat
3 Tbs of Coconut Sugar
1 Cup of Trumpet Mushrooms (re-hydrated in water for about 5 minutes)
1 Can of Tomato Paste
3 Cups of Water
1 Tbs of Cinnamon
1 Tbs of Nutmeg
1 Tbs of Cloves
1 Onion Diced
3 Cloves of Garlic Diced
- Take a deep skillet and toast the chipotle chiles, cinnamon, nutmeg, and cloves.
- Add the Garlic and Onions to the skillet.
- Once the seasoning starts to cook, add the tomato paste, water, mushrooms, and habanero pepper.
- Let it cook for 10-15 minutes to get all of the favor into the sauce.
- Add the chocolate an sugar to sweeten the sauce.
- Reduce the heat to a light simmer and cook until it thickens.
- Remove from the heat and set aside.
1 lb of Chicken Breast
1 Cup of Flour
Salt, Pepper, and Garlic Powder to Taste
- Heat a pan with quite of oil to deep fry the chicken.
- Mix the flour with the salt, pepper, and garlic.
- Beat the eggs.
- Dip the chicken into the eggs than coat with the flour.
- Fry the chicken.
- Let it drain and set aside.
1 Cup of Mochi Rice
1 Cup of Water
*I prepared the rice in a rice cooker but you are able to cook it in a sauce pan. Just remember to continually stir rice to prevent burning.
- Place the chicken over a small mound of rice and top it with the mole.
This was the first time I tried to make mole and I kinda took ingredients of various mole recipes I enjoy.
I had some left over rice so I decided to make a mochi dessert. You know how much I LOVE mochi. It was a challenge making a mochi dough out of cooked rice but I did some do some research to figure out how to do it. If I had more time and less distraction (The Daughter), I would have been able to get it smoother.
Horchata Mochi Dough
½ Cup of Hot Cooked Mochi Rice
2 Tbs of Coconut Sugar
1 Tsp of Cinnamon
- Take the rice still warm from the rice cooker or pot and place it in a mortar.
- Add the sugar and cinnamon on the rice.
- Start to smash the rice until it is it becomes elastic-paste like.
- Once it be comes harmonious, set it aside.
Mexican Chocolate Ganache
600 g of Milk Chocolate
200 G of Heavy Cream
1 Tsp of Dried Chipotle Chiles
1 Pod of Dried Habanero Peppers
2 Tsp of Cinnamon (I Really like cinnamon for this challenge)
- Heat the cream until it is a gentle boil.
- Add the chiles, peppers, and cinnamon. Let it soak for 5 minutes to get the flavor into the cream.
- Place a strainer over the chocolate and pour the cream over the chocolate to melt the chocolate.
- Stir well than set aside.
- Coat the work area with corn starch to prevent sticking.
- Take about a 1 inch ball of the mochi dough and flatten it out into a disk.
- Place a small ball of the ganache in the center.
- Bring up the sides to create a ball.
- Heat up a skillet with a little oil
- Place the mochi in the pan to cook the dough.
- Once it toasts slightly, remove from the pan and serve.