Easy Chicken Molé
Here’s something different … sautéed chicken breasts served in a mouthwatering sauce made with picante sauce, cocoa powder, brown sugar, cumin, cinnamon and garlic. Give it a try and tell us what you think.
Ingredients
1 tablespoon vegetable oil
1.5 pounds skinless, boneless chicken breast halves(6 breast halves)
1 can (about 15 ounces) tomato sauce
0.5 cup Pace® Picante Sauce
1 tablespoon unsweetened cocoa powder
1 tablespoon packed brown sugar
1 teaspoon cumin
0.5 teaspoon ground cinnamon
0.25 teaspoon garlic powderor 1 clove garlic, minced
2 cups long grain white rice, cooked without salt, according to package directions (about 6 cups)
1.5 pounds skinless, boneless chicken breast halves(6 breast halves)
1 can (about 15 ounces) tomato sauce
0.5 cup Pace® Picante Sauce
1 tablespoon unsweetened cocoa powder
1 tablespoon packed brown sugar
1 teaspoon cumin
0.5 teaspoon ground cinnamon
0.25 teaspoon garlic powderor 1 clove garlic, minced
2 cups long grain white rice, cooked without salt, according to package directions (about 6 cups)
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the tomato sauce, picante sauce, cocoa powder, brown sugar, cumin, cinnamon and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Stir the tomato sauce, picante sauce, cocoa powder, brown sugar, cumin, cinnamon and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Easy Chicken Molé
Here’s something different … sautéed chicken breasts served in a mouthwatering sauce made with picante sauce, cocoa powder, brown sugar, cumin, cinnamon and garlic. Give it a try...
Directions
Print
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.Stir the tomato sauce, picante sauce, cocoa powder, brown sugar, cumin, cinnamon and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Ingredients
1 tablespoon vegetable oil1.5 pounds skinless, boneless chicken breast halves(6 breast halves)1 can (about 15 ounces) tomato sauce0.5 cup Pace® Picante Sauce1 tablespoon unsweetened cocoa powder1 tablespoon packed brown sugar1 teaspoon cumin0.5 teaspoon ground cinnamon0.25 teaspoon garlic powderor 1 clove garlic, minced2 cups long grain white rice, cooked without salt, according to package directions (about 6 cups)
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