What's for Dinner, Tues., Feb. 24, 2026

[PJMcK]

6. Chicken mol

The Archeologist* spent several hours making molé sauce from scratch. Her recipe called for four different dried peppers, chocolate, raisins, banana, oregano, chili powder, cumin and more. I’ll grill the boneless chicken breasts; they’ve been marinating in olive oil and garlic. The molé sauce will be poured over the cooked chicken.

Two sides: Yellow rice with cardamom and a large salad of red leaf lettuce, tomatoes, red onion, cucumber and green pepper slivers topped with carrot shavings and a sprinkle of pine nuts. Dressed with olive oil and Balsamic vinegar.

Dulce de leche ice cream for dessert instead of watching that idiot’s speech.


*Following NJCher’s lead in nicknaming her Real Gourmet, my wife gets a different appellation depending on where we are. At home in NYC, she’s the Landlady because we live in her apartment. When we’re sailing, she’s the First Mate. While we’re in Panama this winter, she’s volunteering at an archaeological site called El Caño about three hours southwest of Panama City. Late last week, they excavated a tomb dating back over 1,000 years with the remains of several people along with gold jewelry and lots of intact pottery! Although her career was as a performer, she got her Masters in Archaeology and this dig is fulfilling one of her life long dreams. Hence the Archeologist.