SPICY MOLE POBLANO
Rich, store-bought mole sauce coats tender chicken and potatoes for an easy, hearty entree.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- In 4-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add baguette halves; cook until golden brown on one side. Turn; cook until golden brown on other side. Stir in garlic. Cook 2 to 3 minutes, stirring constantly, until garlic is light golden brown. Set bread halves aside.
- In same Dutch oven, heat remaining 2 tablespoons oil over very low heat.
- Meanwhile, make mole mixture in 2 batches. In blender, place 1 baguette half, 1 clove garlic, half each of the mole sauce, chicken broth and tomatoes. Cover; blend on high speed about 45 seconds or until smooth. Add mixture to Dutch oven. Repeat with the remaining baguette half, garlic, mole sauce, chicken broth and tomatoes.
- Stir in potatoes and nopales. Heat to boiling. Stir in chicken. Reduce heat to low; simmer 30 to 45 minutes or until potatoes are tender.
- Meanwhile, in 3-quart saucepan, heat rice and water to boiling. Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand about 5 minutes or until liquid is absorbed. Fluff rice with fork. Sprinkle mole mixture with salt. Serve mole mixture over rice; sprinkle with sesame seed.
Nutrition Facts : Calories 500, Carbohydrate 71 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 3 g, TransFat 0 g
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