Done the traditional way, this Mexican dish can take an entire day to prepare, but here we've trimmed the cooking time down to just 20 minutes. (Shape magazine 10-05)
"Loved it!!! Easy to make and delicious! Have already made it twice for company and been asked for the recipe. "- lueddekb
60 people want to try | 89 have favorited
|1 cupInstant brown rice|
|1 1/2 poundsChicken breast, boneless, skinless; sliced into 1/2-inch pieces|
|1 mediumOnion; chopped|
|1 cloveGarlic; minced|
|1 Bay leaf|
|1/4 teaspoonBlack pepper|
|1/4 teaspoonCayenne or chipotle pepper|
|1/2 teaspoonGround cloves|
|1/4 teaspoonAnise seed|
|1 cupLow-sodium tomato sauce|
|1 teaspoonDark brown sugar|
|2 tablespoonsSesame seeds|
|1/2 cupSlivered almonds|
|2 teaspoonsSeedless raisins|
|1 cupNo-sodium, nonfat chicken broth|
|1 tablespoonCocoa powder|
|1 1/2 ouncesBittersweet chocolate|
Chicken Mole Preparation
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.
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