Warm & Cozy Uliche (Mole Blanco) with Chicken & Pepitas | Mi Cocina with Rick Martinez | Food52

Join Rick Martinez for another recipe from his book, Mi Cocina. This time he makes a dish common along the Gulf Coast, Uliche, a Tabasqueño mole blanco. Rick makes the mole from the stock of a whole chicken, chiles, and aromatics that gets thickened with fresh masa. The final dish gets topped with pulled chicken, roasted veggies, and toasty pepitas. GET THE RECIPE ►►https://f52.co/3xYInbz

This video is produced in partnership with Penguin Random House LLC.

Mi Cocina comes out May 3, 2022: https://amzn.to/3JrZyEm

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

Also featured/mentioned in this video
Hot Honey Fried Chicken That Will Change Your Life: https://youtu.be/PbnBqru5nOU
Five Two by Greenpan Essential Stainless Steel Skillet: https://f52.co/36QGjXS
Le Creuset Cookware: https://f52.co/3kA4rS5

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VIDEO CHAPTERS
00:00:00 Intro
00:00:50 Pepitas and veggies
00:03:40 Chicken and aromatics
00:05:47 Story time
00:07:57 Tomatoes and chiles
00:09:02 Mole blanco
00:11:25 Time to eat

PREP TIME: 15 minutes
COOK TIME: 1 hour 20 minutes
SERVES: 6 to 8

INGREDIENTS

1/2 cup (2.2 oz/63 g) pepitas/raw pumpkin seeds, plus more for serving
4 tablespoons rendered lard, olive oil, or vegetable oil, divided
8 fresh yellow chiles güeros/caribes, banana, or cubanelle (1¼ lb/564 g), halved and seeded, stems on, divided
1 large white onion (14 oz/400 g), cut into thin wedges, divided
1 medium green bell pepper (6.34 oz/180 g), stemmed, seeded, and quartered
6 garlic cloves, lightly crushed
3 3/4 teaspoons Morton kosher salt (0.9 oz/26 g), plus more to taste
1 small bunch of fresh cilantro (1.76 oz/50 g)
3 fresh oregano or marjoram sprigs
1 tablespoon coriander seeds
1 teaspoon black peppercorns
1 whole chicken (3½ lb/1.5 kg), cut into 10 pieces
2 large Roma tomatoes (6.25 oz/178 g), cored and quartered
1.1 pounds (500 g) fresh white fine grind corn masa for tortillas

Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (‎Clarkson Potter, May 2022).

This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.

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