Pollo Mole Poblano Penne

Barilla Penne tossed with a Poblano Mole served with Chicken Thighs and a Shredded Cabbage Salad

25 ea. Chicken Thighs
8 tablespoon Kosher Salt
4 tablespoon Black Pepper
12 1/2 ounces Canola Oil
6 1/2 quarts Mole Poblano
12 1/2 cups White Onions, Sliced
6 pounds Barilla Penne
1 1/2 cups Lime Juice
1 1/2 cups Cilantro, Chopped
6 1/4 cups Queso Fresco, Crumbled
12 1/2 cups Cabbage, Shredded
12 1/2 cups Watercress
6 1/2 cups Radishes, Julienne
12 1/2 ounces Canola Oil
9 tablespoon Lime Juice
4 tablespoon Lime Zest
4 tablespoon Serrano, Minced
2 tablespoon Garlic, Minced
2 tablespoon Kosher Salt

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For cabbage salad bulk recipe:
In large mixing bowl, toss together shredded cabbage, watercress and radishes.
In medium mixing bowl whisk together canola oil, lime juice, lime zest, minced serranos, minced garlic and kosher salt. Pour on top of cabbage mix and toss together, keep chilled.

For each serving per order:
Season 1 chicken thigh with 1 tsp salt and ½ tsp pepper on both sides.
Heat 1 Tbsp canola oil in sauté pan over high heat.
Sear chicken skin side down until deep golden brown.
Flip chicken and brush thighs with ½ cup of mole.
Finish cooking in oven.

Remove from pan and set chicken aside to rest.
Add ½ c onions to pan, and stir in with chicken juices.
Sauté until caramelized.
Reheat 2 cups of barilla penne in pasta water, drain.
Add penne, 1 Tbsp lime juice, and ½ c mole to caramelized onions.
Heat through.

Add chopped cilantro and queso fresco to penne.
Toss to combine and place on plate.
Plate chicken leaning on pasta.
Place one cup of salad on plate near chicken.