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Stewed Chicken in Mole with Spanish Rice
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Nutrition Facts
Serving Size 477 g
(Approx. 4 Servings)
Amount Per Serving
Calories 580 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 1530 mg 64%
Total Carbohydrate 71 g 24%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 23 g
Vitamin A 8% • Iron 20%
Vitamin C 0% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Stewed Chicken in Mole with Spanish Rice
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Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 Tbsp vegetable oil, divided use
1 1/2 cup(s) H-E-B Long Grain White Rice
3 cup(s) water, divided use
1 cube Knorr Chicken Flavor Bouillon
1 cup(s) H-E-B Fresh Mild Salsa, or medium
2 boneless, skinless chicken breasts
1/2 Tbsp Mi Tienda All Purpose Seasoning
1/4 cup(s) Doña Maria Mole Mexican Sauce
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Instructions

1
In a medium size pot, add 2 tablespoons oil and heat on medium-high. Once hot, add rice and toast about 3 to 4 minutes or until slightly browned.
2
Once browned, add 1.5 cups water, bouillon and salsa; stir to combine. Bring to a simmer and then reduce heat to low and cover for about 15 minutes or until liquid is absorbed.
3
While rice cooks, place a small enamel coated cast iron pot over medium-high heat.
4
Coat chicken breasts with Mi Tienda seasoning and remaining oil. Place in pan and sear on both sides about 5 minutes or until nicely browned.
5
Once chicken is browned, add remaining water and mole sauce to pot and stir around chicken until smooth; reduce heat and simmer about 15 minutes or until chicken is cooked through.
6
To plate, slice chicken and serve over rice with a few spoonfuls of mole sauce and garnish with queso fresco and cilantro, if desired.
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