Chicken Mole over Rice
The classic Mole Poblano from Mexico is very labor intensive with mucho ingredients and spices and requires several hours of slow cooking. This simplified version can be spiced up more with a chopped pickled jalapeño (or 2) to the sauce as it cooks. Delicioso!
  • 1 cup rice
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 pound skinless, boneless chicken breasts
  • 1 large red onion, halved and thinly sliced
  • 4 cloves garlic, finely chopped
  • 2 green bell peppers, cut into thin strips
  • 1-1/2 cups canned crushed tomatoes
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons packed light brown sugar
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon cinnamon

1. In medium saucepan, bring 2-1/4 cups water to a boil. Add rice and 1/4 teaspoon of salt, reduce to a simmer, cover and cook 17 minutes, or until rice is tender.

2. Meanwhile, in large skillet, heat oil over medium heat. Add chicken and cook 2 minutes per side until golden brown. Remove with a slotted spoon. Add onion and garlic and cook 7 minutes, stirring frequently, until onion is tender. Add peppers and cook 5 minutes. or until softened.

3. Stir in remaining 1/4 teaspoon salt, tomatoes, 2/3 cup of water, cocoa powder, brown sugar, vinegar, and cinnamon. Bring to a boil, add chicken, and reduce to a simmer. Cover and cook 10 minutes. Uncover and cook 3 to 5 minutes, stirring occasionally, until chicken is cooked through and sauce is lightly thickened.

4. Transfer chicken to a cutting board, thinly slice, and spoon chicken and sauce over rice.

Nutritional Information
Per serving: 426 calories, 6.5g total fat, 1.5g saturated fat, 3g monounsaturated fat, 1.2g polyunsaturated fat, 4.2g dietary fiber, 39g protein, 53g carbohydrate, 87mg cholesterol, 419mg sodium.
Good source of: folate, iron, niacin, selenium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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