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Agave Lacquered Chicken

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Rick Bayless
Rick Bayless
Cooking Show Host, Restaurateur & Author Read More About Author
Most people know him from winning the title of Bravos Top Chef Master beating out the French and Italian with his authentic Mexican cuisine. His highly rated on-going Public Television Series, MexicoOne Plate at a Time can be found on television sets coast to coast, as well as his award-winning, seven cookbooks. In 2012, Rick was nominated for a Daytime Emmy for Best Culinary Host. Ricks second book, Mexican Kitchen, won the Julia Childs IACP cookbook of the year award in 1996, and his fourth book, MexicoOne Plate at a Time won James Beard Best International Cookbook of the Year award in 2001.

His side by side award-winning restaurants in Chicago were founded in 1987. The casual Frontera Grill and the 4-star Topolobampo. In 2007, Frontera Grill won for Outstanding Restaurant by the James Beard Organization. His award-winning Frontera line of salsas, grilling sauces and organic chips can be found coast to coast. Frontera foods also created the quick-serve Frontera Frescos located in select Macys stores in Chicago and San Francisco.

Rick Bayless has won James Beard awards for: Midwest Chef of the Year, National Chef of the Year and Humanitarian of the Year. His cookbook with his now 21-year-old daughter, Lanie, titled Rick and Lanies Excellent Kitchen Adventures was nominated for a James Beard Award as well as Ricks latest book Mexican Everyday. Mexico One Plate at a Time is currently in its eighth season on PBS. Bayless opened his third restaurant: XOCOa quick serve LEED certified restaurant featuring house-ground chocolate and wood grilled tortas. In 2012, Tortas Frontera opened in Terminal 1 & Terminal 3 at Chicagos OHare International Airport and in downtown Chicago at the Chase Building. Ricks latest book, Fiesta at Ricks(WW. Norton) spent many monthson the New York Times Best seller list.
Agave lacquered chicken mole

Dietary Restrictions

  • gluten_free

Instructions

  1. Preheat the oven to 350°F.
  2. In a small (2 qt) saucepan, mix together 1 cup of the mole with the Wholesome! Organic Raw Blue Agave. Simmer over medium heat until glossy and reduced to 1 cup, about a half an hour.
  3. On rimmed baking sheets, lay out the chicken in a single layer. Sprinkle with salt and pepper. Bake for 45 minutes. The chicken should be tender to the bone and at this point leg-and-thigh portions should register 165°F at the thickest part on an instant-read thermometer. Raise the oven temperature to 400°F. Tip off the juices that have collected around the chicken, then brush the pieces liberally with the glossy mole mixture. Sprinkle with the reserved sesame seeds. Bake for 10 minutes to set the glaze.
  4. Remove from the oven, let stand at room temperature for 10 minutes, then slide into a very low oven to keep warm until serving time preferably no longer than 30 minutes.
  5. Serve each portion of chicken with about 1/2 cup of warm mole, decorated with watercress or flat-leaf parsley.

 

Recipe Source
Chef Rick Bayless of Frontera Grill and Topolobampo, Chicago, Illinois

 

Ingredients

  • 1/2 cup Wholesome! Fair Trade Organic Raw Blue Agave
    Wholesome-Organic-Blue-Agave
    Organic Blue Agave
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  • 24 portions of chicken thighs and breasts
  • Salt and fresh ground pepper
  • Toasted sesame seeds
  • Sprigs of watercress or flat-leaf parsley for garnish
  • Serve with Rick Bayless’s Classic Red Mole

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