Sauteed Chicken With Quick Mole Sauce And Cilantro Rice Recipes

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CHICKEN WITH QUICK MOLE SAUCE



Chicken with Quick Mole Sauce image

Rich, dark and delicious, mole is a signature sauce in Mexican cooking. There are many variations, but the basic ingredients include plenty of chiles and nuts along with a touch of chocolate to tame the heat of the chiles. Traditional recipes can take several hours to prepare--this quick version takes a few shortcuts by using chili powder, nut butter and chocolate chips. Serve with rice and a medley of sautéed zucchini, pepper and onion.

Provided by EatingWell Test Kitchen

Categories     Healthy Mexican Chicken Recipes

Time 35m

Number Of Ingredients 13

1 ¼ pounds boneless, skinless chicken thighs, trimmed
¼ teaspoon salt, divided
¼ teaspoon freshly ground pepper
2 tablespoons canola oil, divided
3 cloves garlic, minced
1 tablespoon chili powder
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 8-ounce can tomato sauce
½ cup reduced-sodium chicken broth
¼ cup mini semisweet chocolate chips
1 tablespoon almond butter or natural peanut butter
1 tablespoon toasted sesame seeds (see Note)

Steps:

  • Season chicken with 1/8 teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.
  • Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining 1/8 teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with sesame seeds.

Nutrition Facts : Calories 382.4 calories, Carbohydrate 13.5 g, Cholesterol 94.4 mg, Fat 24.4 g, Fiber 3.2 g, Protein 29.5 g, SaturatedFat 5.8 g, Sodium 631.5 mg, Sugar 8.4 g

JEF'S SHORTCUT CHICKEN MOLE



Jef's Shortcut Chicken Mole image

Provided by Deborah Vankin

Categories     dinner, main course

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 tablespoon peanut oil
1 8 1/4-ounce jar mole negro (available at Latin American grocery stores and specialty markets)
2 cups chicken stock
2 cups canned, puréed tomatoes
6 boneless, skinless chicken breast halves, boiled until cooked through
1 1/2 tablespoons toasted sesame seeds

Steps:

  • Place a large sauté pan over medium heat, and add the oil. When the oil is hot, add the mole, and stir with a wooden spoon until the mole is softened.
  • Add the chicken stock and tomatoes, and stir until smooth. Halve the chicken pieces and add to the mole. Simmer until reheated, about five minutes. To serve, place equal portions on four plates, and sprinkle each serving with sesame seeds. If desired, serve with white rice.

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