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Chicken Mole with Cilantro Rice

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

Ingredients

  • Mole:
  • 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
  • Rice:
  • 4 cups cooked instant rice
  • 3/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 350°.

  3. 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.

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