Pollo con Mole

Name: Pollo con Mole
Ingredients: 1 lb 1 pound boneless, skinless chicken breasts; 1 1 medium onion; 2 cloves 2 cloves garlic; 1 cup 1 cup mole sauce; 1 cup 1 cup chicken broth; 1 tbsp 1 tablespoon olive oil; to taste Salt and pepper to taste

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesquickMealbudgetFriendlyonePot

Nutrition (per serving)

950Calories

100 gProtein

65 gCarbs

50 gFat

12 gSugar

650 mgSalt

Ingredients

1 lb 1 pound boneless, skinless chicken breasts
1 1 medium onion
2 cloves 2 cloves garlic
1 cup 1 cup mole sauce
1 cup 1 cup chicken broth
1 tbsp 1 tablespoon olive oil
to taste Salt and pepper to taste

Method

Start by heating oil in a large Dutch oven over medium-high until shimmering, about 2 minutes, then add onion and cook stirring occasionally until golden-brown, 6–8 minutes.
Add garlic and cook for 1 minute, until fragrant, then add chicken and cook until browned on all sides, about 5-7 minutes, then remove from pot and set aside.
Add mole sauce and chicken broth to the pot, stirring to combine, then bring to a simmer and let cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together, then stir in cooked chicken and let cook for an additional 5-7 minutes, until heated through.
Season with salt and pepper to taste, then serve hot, garnished with chopped fresh cilantro and a sprinkle of shredded cheese, if desired, and a side of Mexican rice or roasted vegetables for a well-rounded meal.
To make the dish more substantial, serve with a side of warm tortillas, or a simple green salad with a light vinaigrette, and a sprinkle of queso fresco for added flavor and texture.
For a spicy kick, add diced jalapenos or serrano peppers to the pot, and adjust the amount of mole sauce to taste.