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Chicken and Vegetables with Mole Sauce Recipe

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Chicken and Vegetables with Mole Sauce Recipe

Prep Time: Cook Time:

Ingredients

  • Cooking spray | 0.50 spray , about 1/3 second 1 NLEA serving
  • Fried chicken drumsticks | 6.00 skin removed
  • Ancho pepper | 3.00 pepper
  • Chicken broth, low sodium, canned | 2.25 cup
  • Onions raw | 1.00 medium 2-1/2" dia
  • Tomatillos, raw | 7.00 medium
  • Spices, cumin seed | 2.50 tsp, whole
  • Salt | 0.25 tsp
Nutrition Facts (Per Serving)

Calories per serving: 140.36 mg

Fat per serving: 5.25 g

Saturated fat per serving: 1.19 g

Protein per serving: 15.48 g

Sodium per serving: 170.16 mg

Cholesterol per serving: 39.48 g

Instructions

  1. Place chicken in a large skillet sprayed with nonstick cooking spray.
  2. Cook over medium heat for about 10 to 15 minutes per side or until cooked through.
  3. While chicken is cooking, prepare mole sauce.
  4. Toast ancho chilies in a large skillet over medium-high heat for 1 minute, stirring constantly.
  5. Add broth to skillet and set aside.
  6. Spray a large saucepan with nonstick cooking spray.
  7. Add onion; cook and stir over medium-high heat for 5 minutes. Add chili and broth mixture, tomatillos, cumin, and salt; bring to a boil, then reduce heat and simmer for 10 minutes.
  8. Let cool slightly and transfer to a blender container.
  9. Puree until smooth and pour over chicken; cook for 5 minutes more.

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