Chicken with Mulato Chile Sauce
Jacques Pépin's take on chicken and rice is made with sweet, pungent and richly flavored dried mulato chiles. He uses the chile soaking liquid to braise the seared chicken with chayote, chorizo and ultrafragrant Mexican oregano. Then he serves the dish over ruddy red rice that's colored and flavored with achiote paste. More Recipes From Jacques Pépin
The recipe can be prepared through Step 3 and refrigerated overnight.
The mulato chiles in this dish have a smoky-sweet aromatic quality that makes them terrific with Beaujolais, which is produced from the light, fragrant Gamay grape.