Chicken Mole with Arroz Amarillo (Trial Size)
INGREDIENTS
Chicken Mole Ingredients
| 3 Tablespoons |
Olive Oil |
| 1 Cup |
Onion, finely chopped |
| 2/3 Cup |
Green chili peppers (Poblano) finely diced |
| 2 Tablespoons |
Garlic, minced |
| 3 Tablespoons |
Unsweetened cocoa powder |
| 2 Teaspoons |
Cumin |
| 4 Packets |
Sazon |
| 1 28 oz. can |
Furmano's Petite Diced Tomatoes |
| 6 Each |
Boneless chicken thighs, julienned |
| 2 Tablespoons |
Cilanto |
| To taste |
Salt |
Yellow Rice Ingredients
| 2 Cups |
White rice, dry |
| 4 Cups |
Chicken broth |
| 2 Packets |
Sazon |
PREPARATION
Mole Preparation
1 - Place sauté pan on burner, turn heat on medium. When pan is hot add Olive Oil.
2 - Then add the Onions and Green Chili (Poblano) Peppers and sauté on medium for 5 min, add Garlic and sauté an additional 5 minutes.
3 - Add Cocoa, Cumin, and Sazon.
4 - Add Diced Tomatoes (undrained) and chicken and mix well, and hold on medium low heat for 15 minutes.
5 - Add Cilantro, stir.
6 - Taste and Salt if necessary.
Serve over Rice.
Servings: 6-8
Yellow Rice Preparation
1 - Mix Yellow Rice ingredients in medium sized sauce pot.
2 - Over medium heat, bring to a boil and simmer for 5 min.
3 - Remove from heat, cover, and let stand for 20 min.
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