Chicken Mole

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Chicken Mole Ingredients

1 cup Instant brown rice	1/2 teaspoon Cinnamon
Cooking spray	1/4 teaspoon Anise seed
1 1/2 pounds Chicken breast, boneless, skinless sliced into 1/2-inch pieces	1 cup Low-sodium tomato sauce
1 medium Onion chopped	1 teaspoon Dark brown sugar
1 clove Garlic minced	2 tablespoons Sesame Seeds
1 Bay leaf	1/2 cup Slivered almonds
1/4 teaspoon Black pepper	2 teaspoons Seedless raisins
1/4 teaspoon Cayenne or chipotle pepper	1 cup No-sodium, nonfat chicken broth
1/2 teaspoon Paprika	1 tablespoon Cocoa powder
1/2 teaspoon Ground cloves	1 1/2 ounces Bittersweet chocolate

Instructions for Chicken Mole

1. Prepare instant brown rice according to package directions.
2. Heat a nonstick frying pan on medium, coat with cooking spray and add chicken pieces. Cook until light brown, remove and set aside. Set aside frying pan. (Do not wash).
3. Coat a microwave-safe bowl with nonstick cooking spray and add onion and garlic. Cover with plastic wrap and microwave and high for 3 minutes or until onions are soft. Puree onions and remaining ingredients (except bittersweet chocolate and cocoa powder) in a blender to a thick paste, then pour into same frying pan. Heat on low-medium and add cocoa powder and bittersweet chocolate. Simmer, stirring constantly, for 5 minutes. Add chicken and stir, simmering 5 more minutes.
4. To serve, divide rice evenly among 4 dinner plates and top with equal amounts of chicken mole. Garnish with sesame seeds if desired.

Main Ingredient: ChickenCuisine: Mexican

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