Chicken Mole with Cilantro 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

Preparation

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.