Instant Chicken Mole Poblano
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3/4 teaspoon salt
- 2 1/2 cups water
- 1 1/2 cups long-grain white rice
- Carbohydrate 83 g(28%)
- Cholesterol 48 mg(16%)
- Fat 26 g(41%)
- Fiber 6 g(24%)
- Protein 27 g(53%)
- Saturated Fat 0 g(2%)
- Sodium 1291 mg(54%)
- Calories 690
Preparation Combine rice, water, and salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff with a fork. While rice cooks, blend mole and broth in a blender until smooth, then bring to a boil in a 12-inch skillet, stirring occasionally. Add chicken, then reduce heat and cook at a bare simmer, uncovered, turning chicken once, until just cooked through, about 15 minutes total (sauce will thicken slightly). *Available at mexgrocer.com and some Latino markets.
Preparation Combine rice, water, and salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff with a fork. While rice cooks, blend mole and broth in a blender until smooth, then bring to a boil in a 12-inch skillet, stirring occasionally. Add chicken, then reduce heat and cook at a bare simmer, uncovered, turning chicken once, until just cooked through, about 15 minutes total (sauce will thicken slightly). *Available at mexgrocer.com and some Latino markets.
