By Brittanie Peterson
Rinse and pat dry the chicken thighs or breasts. Season with salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Sear the chicken pieces for about 4-5 minutes on each side until golden brown. Remove and set aside.
In the same skillet, reduce the heat to low and add the mole paste along with 1 cup of water. Stir well to create a smooth sauce.
Return the chicken to the skillet, coating it with the mole sauce. Cover and let it simmer for about 30 minutes on low heat, ensuring the chicken is cooked through.
Meanwhile, rinse 1 cup of rice under cold water. In a saucepan, heat 1 tablespoon of vegetable oil, add the rice, and toast it for about 2 minutes. Add 2 cups of water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer for about 15-18 minutes until rice is cooked and water is absorbed.
While the rice and chicken cook, prepare the vegetables. Chop the broccoli into florets and slice the carrots.
In a steaming basket over a pot of boiling water, steam the broccoli florets and carrot slices for about 5-7 minutes until tender-crisp.
Once the chicken is ready, sprinkle sesame seeds on top of the mole chicken for garnish (optional).
Serve the chicken mole on a plate, accompanied by a serving of rice and the steamed vegetables.
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By Brittanie Peterson
This Mexican Main Course Chicken recipe is ready in 1 hour 30 minutes and features chicken thighs or breasts, mole paste, rice and other delicious ingredients. Contains 600 calories total.
Rinse and pat dry the chicken thighs or breasts. Season with salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Sear the chicken pieces for about 4-5 minutes on each side until golden brown. Remove and set aside.
In the same skillet, reduce the heat to low and add the mole paste along with 1 cup of water. Stir well to create a smooth sauce.
Return the chicken to the skillet, coating it with the mole sauce. Cover and let it simmer for about 30 minutes on low heat, ensuring the chicken is cooked through.
Meanwhile, rinse 1 cup of rice under cold water. In a saucepan, heat 1 tablespoon of vegetable oil, add the rice, and toast it for about 2 minutes. Add 2 cups of water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer for about 15-18 minutes until rice is cooked and water is absorbed.
While the rice and chicken cook, prepare the vegetables. Chop the broccoli into florets and slice the carrots.
In a steaming basket over a pot of boiling water, steam the broccoli florets and carrot slices for about 5-7 minutes until tender-crisp.
Once the chicken is ready, sprinkle sesame seeds on top of the mole chicken for garnish (optional).
Serve the chicken mole on a plate, accompanied by a serving of rice and the steamed vegetables.
Calories per Serving: 600
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