Mexican-style chicken with rice
Instructions:
- Place the chicken legs in a large pan, cover with water, and add the salt.
- Add the cilantro sprigs.
- Bring to a boil and simmer the chiken for 45 minutes, adding more hot water, if necessary, to make sure the chicken is covered.
- Remove the chicken from of the cooking water (reserving the liquid) and divide the legs into drumsticks and thighs. Strong kitchen scissors or a cutting board and cleaver are best for this.
- Transfer the chicken to a roasting pan. Strain the liquid and set aside for use in the mole sauce and Mexican rice.
- Preheat the oven to 325 F. Spoon the mole paste into a saucepan. Stir over low heat until it begins to melt.
- Add one-third of the reserved chicken liquid.
- Boil for 15 minutes, until the sauce has a creamy consistency.
- Cover the chicken with the sauce and roast for 30 minutes, until the sauce is thick and the chicken is very tender. To check, insert the tip of a sharp knife into the chicken flesh.
- Meanwhile, toast the sesame seeds in a dry frying pan over low heat, stirring frequently. Remove from the pan as soon as they are ready.
- Arrange the chicken on a serving dish. Cover with the sauce, then sprinkle with the toasted sesame seeds.
- Serve with Mexican rice