Chicken Mole with Cilantro Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon vegetable oil |
1/2 cup chopped onion |
1 garlic clove, minced |
1 cup fat-free, less-sodium chicken broth, divided |
1 cup chopped plum tomatoes |
2 tablespoons whole or chopped almonds |
1 1/2 tablespoons chili powder |
1 tablespoon sugar |
1 tablespoon sesame seeds, toasted |
3/4 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon ground cinnamon |
1/4 teaspoon black peppercorns |
1 whole clove |
1 (6-inch) corn tortilla, torn |
1/2 ounce unsweetened chocolate |
12 (4-ounce) skinless, boneless chicken thighs |
cooking spray |
4 cups cooked instant rice |
3/4 teaspoon salt |
1/4 cup chopped fresh cilantro |
Directions:
1. To prepare mole, heat oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; cook 1 minute. Add 1/2 cup broth, tomatoes, and next 10 ingredients (tomatoes through tortilla); cook 5 minutes, stirring occasionally. Pour mole mixture into blender; process until smooth. Pour into pan. Add 1/2 cup broth and chocolate; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.
2. Preheat oven to 350°.
3. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Spread mole over chicken. Cover and bake at 350° for 40 minutes or until chicken is done.
4. To prepare rice, combine rice, salt, and cilantro in a large bowl.
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