Instant Chicken Mole Poblano
Other
Amount to eat (1 serving)
Time to prepare: 10 mins to prep
Time to cook: 30 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.1g
Sucrose: 0g
Glucose: 0g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 1g
Monounsaturated:1.7g
Polyunsaturated: 1.4g
Trans: 0g

Fatty Acids

Total Omega 3: 0.1g
Total Omega 6: 0.4g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 8.2g 33%
Net Carbs: 76
Sodium: 1765mg 74%
Potassium: 915
Cholesterol: 88.8

Nutritional Values (g)


Calories: 802 Fat: 33g
Protein: 38g Carbs: 85g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Mole poblano sauce (Dry mix, single brand)
1 cup sauce / 265 grams
Chicken broth (Soup, canned, ready-to-serve)
2 1/4 cup / 540 grams
Water (Plain, clean water)
2 1/2 cup / 592 grams
Sesame seeds (Seeds, whole, roasted and toasted)
1 tbsp / 15 grams
Salt (Table)
3/4 tsp / 4.5 grams
Chicken breast (Broilers or fryers, meat only, raw)
4 half breast (fillet) / 472 grams
White rice (Long-grain, regular, raw, unenriched)
1 1/2 cup / 278 grams

Instructions

Step 1
Combine rice, water, and salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff with a fork.
Step 2
While rice cooks, blend mole and broth in a blender until smooth, then bring to a boil in a 12-inch skillet, stirring occasionally. 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). Use toasted sesame seeds for garnish.
Step 3
*Available at mexgrocer.com and some Latino markets.