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Recipe Categories: MasterChef's HOME PAGEAPPETIZERS BREAD ETHNIC MEATS VEGETABLES VEGETARIAN

Mexican Chicken Mole




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Nutritional Information
Calories:409 (15% from fat)
Fat:6.7g (sat 1.6g,mono 1.8g,poly 2.2g)
Protein:30.5g
Carbohydrate:54.8g
Fiber:2.1g
Cholesterol:78mg
Iron:4.5mg
Sodium:428mgYield
Calcium:88mg

Yield
6 servings (serving size: 1 piece chicken, 1/2 cup sauce, and 1 cup rice)



Recipe Link: http://www.recipecircus.com/recipes/MasterChef

List of Ingredients




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

Recipe



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. 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. Serve the chicken and tomato mixture over rice. Garnish with cilantro sprigs, if desired.