Chicken and Vegetables with Mole Sauce
Budget-friendly recipe
A lot faster than a traditional mole and just as good!
Ingredients
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
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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.
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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.
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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.
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Puree until smooth and pour over chicken; cook for 5 minutes more.
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In a medium saucepan, begin to boil 4 cups of water.
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Cook cactus and green beans in boiling water for about 5 minutes; drain. Serve chicken and sauce over cooked vegetables.
Chef Tips
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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
