Red Mole Chicken with Chorizo

• 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

1. Tear the chiles into flat pieces and remove the veins and seeds.
2. Put in a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute.
3. Transfer the chiles to a blender jar.
4. Fill with boiling water.
5. Soak for 30 minutes.
6. Drain the water from the jar, reserving 1 1/2 cups water for use in the sauce.
7. Leave the chiles in the blender.
8. Pour the olive oil into a large saucepan, add the garlic, and gradually warm the oil over medium heat.
9. Add the onion and saute for about 6 minutes, or until the onion is soft and translucent.
10. Add to the blender.
11. Add the chorizo to the saucepan and cook for 1 minute over medium-high heat, or until it releases its fat.
12. Dry the chicken breasts with a paper towel and season with salt and pepper.
13. Add to the saucepan and brown for 4 minutes per side.
14. Remove the chicken and chorizo from the saucepan and set aside.
15. Add the cloves, cinnamon, and 1 cup of the reserved water to the blender with the chiles, onion, and garlic.
16. Blend to a smooth puree.
17. Make sure the bottom of the saucepan is coated with fat.
18. If not, add a couple tablespoons of olive oil and place over medium-high heat.
19. When the saucepan is hot, add the puree all at once and let it fry for 5 minutes, stirring constantly, until it becomes dark and thick.
20. Add the chicken and chorizo to the saucepan along with the vinegar and the remaining reserved water.
21. Season with the salt and pepper.
22. Stir well and allow to simmer for 10 minutes, partially covered.
23. Add the banana and the sugar and simmer for 5 minutes.
24. Taste for seasoning; it should be slightly sweet.
25. Serve warm over a bed of white rice.
26. INGREDIENTS
27. Mexican Chorizo
28. Mexican chorizo, as opposed to its Spanish counterpart, which is cured and seasoned with paprika, is a fresh sausage flavored with dried chile and other seasonings.
29. If you need a commercial substitute, use hot Italian sausage in its place.
30. TECHNIQUE
31. Roasting Chiles
32. Since chiles are dark, you cannot rely on their color to tell you that they are ready.
33. Instead pay attention to their aroma and texture.
34. As soon as the chiles begin to release their scent and become soft and pliable, they are ready.
35. ADVANCE PREPARATION
36. This dish can be made up to 3 days in advance.
37. You can take comfort in knowing that the flavor improves with age.

chiles, olive oil, garlic, onion, chorizo, chicken breasts, salt, ground cloves, ground cinnamon, cider vinegar, green, sugar, salt, black pepper, white rice

Taken from www.epicurious.com/recipes/food/views/red-mole-chicken-with-chorizo-380187 (may not work)