Chicken and Vegetables with Mole Sauce

Chicken and Vegetables with Mole Sauce
Budget-friendly recipe
441
Serves:
6
1 hours 5 mins.

A lot faster than a traditional mole and just as good!

Ingredients

6
pieces
3
pieces
seeded and torn into pieces
1
piece
peeled and chopped
cups
husks removed, washed, and diced
2
teaspoons
¼
teaspoon
2
pieces
cleaned and chopped

What You'll Need

  • Measuring cup
  • Measuring spoon
  • Cutting board
  • Sharp knife
  • 2 Large skillets
  • Spatula or large spoon
  • Large saucepan
  • Blender container
  • Medium saucepan

Directions

  1. Place chicken in a large skillet sprayed with nonstick cooking spray. Cook over medium heat for about 10 to 15 minutes per side or until cooked through.
  2. While chicken is cooking, prepare mole sauce. Toast ancho chilies in a large skillet over medium-high heat for 1 minute, stirring constantly. Add broth to skillet and set aside.
  3. Spray a large saucepan with nonstick cooking spray. 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. Let cool slightly and transfer to a blender container.
  4. Puree until smooth and pour over chicken; cook for 5 minutes more.
  5. In a medium saucepan, begin to boil 4 cups of water.
  6. Cook cactus and green beans in boiling water for about 5 minutes; drain. Serve chicken and sauce over cooked vegetables.

Chef Tips

  • Cut this recipe in half to save money.

Nutrition Info and more

Serving size:
Total calories:
239
Total fat:
8 g
Saturated fat:
2 g
Carbohydrates:
11 g
Protein:
31 g
Fiber:
4 g
Sodium:
388 mg
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