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)
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.
Ljhfike 3y agoThis was awful. No one in my family liked this at all. We each took one bite and couldn't stomach anymore.
lueddekb 3y agoLoved it!!! Easy to make and delicious! Have already made it twice for company and been asked for the recipe.
CCheryl 6y agothis was good, i was happy with it. CCheryl
jamielynn928 9y agoI prefer my mole sauce to be more chocolatey than this recipe called for. I personally was not ecstatic about the way it turned out, but a couple of my family members really enjoyed it.
cera82v 10y ago[I made edits to this recipe.]
cera82v 10y ago[I posted this recipe.]