Mexican Chicken Mole

Mexican Chicken Mole
Photo by Tina Evans

Ingredients

  • Cilantro sprigs (optional)
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • ¼ teaspoon salt
  • 3 (4-ounce) skinned, boned chicken breast halves
  • 1 (4.5-ounce) can chopped green chiles, drained
  • + 11 more ingredients
    • 3 tablespoons unsweetened cocoa
    • 1 tablespoon sugar
    • 6 cups hot cooked rice
    • 3 (4-ounce) skinned, boned chicken thighs
    • 1 garlic clove, minced
    • 1 tablespoon vegetable oil
    • ½ cup chopped onion
    • ¾ cup chopped green bell pepper
    • 1 teaspoon ground cumin
    • 1 tablespoon chili powder
    • ½ teaspoon salt

Combine first 4 ingredients in a 2-quart casserole. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or until tender. Add sugar and next 6 ingredients (sugar through chiles), and stir well. Arrange chicken over the tomato mixture, and sprinkle with 1/4 teaspoon salt. Cove...

View full recipe at My Recipes

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