Instant Chicken Mole Poblano
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Combine rice, water, and salt in a 2-quart heavy saucepan and bring to a boil
2
Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes
3
Remove from heat and let stand, covered and undisturbed, 5 minutes
4
Fluff with a fork
5
While rice cooks, blend mole and broth in a blender until smooth, then bring to a boil in a 12-inch skillet, stirring occasionally
6
Add chicken, then reduce heat and cook at a bare simmer, uncovered, turning chicken once, until just cooked through, about 15 minutes total (sauce will thicken slightly)
7
Combine rice, water, and salt in a 2-quart heavy saucepan and bring to a boil
8
Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes
9
Remove from heat and let stand, covered and undisturbed, 5 minutes
10
Fluff with a fork
11
While rice cooks, blend mole and broth in a blender until smooth, then bring to a boil in a 12-inch skillet, stirring occasionally
12
Add chicken, then reduce heat and cook at a bare simmer, uncovered, turning chicken once, until just cooked through, about 15 minutes total (sauce will thicken slightly)
13
*Available at mexgrocer
14
Com and some Latino markets
15
*Available at mexgrocer
16
Com and some Latino markets