Chicken Mole with Cilantro Rice

serves 6 (serving size: 2 thighs and 2/3 cup rice)


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1 tablespoon vegetable oil
1/2 cup chopped onion
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth, divided
1 cup chopped plum tomatoes
2 tablespoons whole or chopped almonds
1 1/2 tablespoons chili powder
1 tablespoon sugar
1 tablespoon sesame seeds, toasted
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon black peppercorns
1 whole clove
1 (6-inch) corn tortilla, torn
1/2 ounce unsweetened chocolate
12 (4-ounce) skinless, boneless chicken thighs
Cooking spray
4 cups cooked instant rice
3/4 teaspoon salt
1/4 cup chopped fresh cilantro


To prepare mole, heat oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; cook 1 minute. Add 1/2 cup broth, tomatoes, and next 10 ingredients (tomatoes through tortilla); cook 5 minutes, stirring occasionally. Pour mole mixture into blender; process until smooth. Pour into pan. Add 1/2 cup broth and chocolate; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.

Preheat oven to 350°.

Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Spread mole over chicken. Cover and bake at 350° for 40 minutes or until chicken is done.

To prepare rice, combine rice, salt, and cilantro in a large bowl.

Created date

October 2003

Nutritional Information

Calories 474
Caloriesfromfat 30 %
Fat 15.5 g
Satfat 3.6 g
Monofat 5.9 g
Polyfat 3.9 g
Protein 49.3 g
Carbohydrate 32.6 g
Fiber 2.9 g
Cholesterol 188 mg
Iron 4.1 mg
Sodium 910 mg
Calcium 65 mg