Cooking two things simultaneously will get dinner on the table in half the time. While the chiken thighs cook in the microwave, prepare the mole sauce on the stovetop. And though chocolate and cinnamon might seem odd in a savory dish, it's a traditional combination in Mexican cooking.

Recipe by Cooking Light January 2001

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Credit: Randy Mayor; Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: 2 thighs and about 1 cup beans)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Place chicken and beans in an 11 x 7-inch baking dish coated with cooking spray, and cover with plastic wrap. Microwave at high 12 minutes or until chicken is done, turning after 6 minutes.

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  • While chicken mixture cooks, heat oil in skillet over medium-high heat. Add onion and the next 7 ingredients (onion through salt); cook for 3 minutes or until onion is soft, stirring frequently. Add broth, and cook until thick (about 2 minutes). Spoon sauce over chicken mixture.

Nutrition Facts

367 calories; calories from fat 29%; fat 11.8g; saturated fat 2.8g; mono fat 4.5g; poly fat 2.7g; protein 48.5g; carbohydrates 16.5g; fiber 4.3g; cholesterol 188mg; iron 5.3mg; sodium 460mg; calcium 114mg.
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