Quick Chicken Mole
Create a Mexican menu to go along with this classic dish by serving warm flour tortillas, tomato salsa seasoned with chopped cilantro, and sliced oranges layered with coconut for dessert.
Ingredients
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6 medium chicken breast halves (about 2-1/4 pounds total)
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2 tablespoons olive oil or cooking oil
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1 small onion, chopped
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1 clove garlic, minced
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1-1/2 teaspoons chili powder
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1 teaspoon sesame seed
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1/4 teaspoon ground cumin
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1/4 teaspoon ground cinnamon
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1/4 teaspoon salt
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1 small tomato, chopped
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1 tomatilla, peeled and cut into wedges or 1 small tomato, chopped
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1/2 cup chicken broth
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1/2 cup tomato sauce
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2 tablespoons raisins
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2 teaspoons unsweetened cocoa powder
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Several dashes bottled hot pepper sauce
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Hot cooked rice
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Toasted pumpkin seeds or slivered almonds (optional)
Directions
1.
Skin chicken. In a large skillet cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Add onion, garlic, chili powder, sesame seed, salt, cumin, and cinnamon. Cook and stir for 30 seconds.
2.
Stir in tomato, tomatilla, chicken broth, tomato sauce, raisins, cocoa powder, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until chicken is tender and no longer pink. Using a slotted spoon, remove chicken. Simmer sauce to reduce to desired consistency (4 to 5 minutes).
3.
To serve, spoon sauce over chicken and rice. Sprinkle with pumpkin seeds or almonds, if desired. Makes 6 servings.
Nutrition information
Calories 367, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 76 mg, Sodium 543 mg, Carbohydrate 37 g, Protein 33 g.
Percent Daily Values are based on a 2,000 calorie diet
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Shortcut Chicken Mole
Bottled salsa, cocoa powder, and cumin make the quick mole sauce for this 20 minute chicken dinner recipe.
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