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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (415g)|
|Recipe Makes: 4|
|Calories from Fat: 169 (26%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 97.4mg||30 %|
|Sodium 704.7mg||24 %|
|Potassium 1110.6mg||29 %|
|Total Carbohydrate 70.3g||21 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 62.5g|
|Protein 50.1g||72 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 641
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