Mexican Chicken Mole Recipe

ingredients

3/4 cup chopped green bell pepper
1/2 cup chopped onion
1 tablespoon vegetable oil
1 clove minced garlic
1 tablespoon sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1 can (14.5 ounce size) no-salt-added whole tomatoes, undrained and chopped
1 can (4.5 ounce size) chopped green chilies, drained
3 skinned boned chicken thighs
3 skinned boned chicken breast halves
1/4 teaspoon salt
1 tablespoon water
2 teaspoons cornstarch
6 cups hot cooked rice
fresh cilantro sprigs (optional)

directions

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 chilies), and stir well.

Arrange chicken over the tomato mixture, and sprinkle with 1/4 teaspoon salt. Cover and microwave at HIGH 8 minutes.

Rearrange chicken, spooning the tomato mixture over the chicken. Cover and microwave at HIGH 8 minutes or until chicken is done. Remove chicken from dish; set aside, and keep warm.

Combine water and cornstarch, stirring until blended. Add to tomato mixture. Microwave, uncovered, at HIGH 5 minutes, stirring after 2-1/2 minutes.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

ElPasoMom REVIEW:
October 26, 2013

Okay working moms this one is a keeper. Pre-cook your rice, marinate your chicken while you are at work and when you get home, you can prepare this meal quickly and get your family feed. This one earns the easy button.