Chicken Mole
Chili powder, cocoa, garlic powder, and peanut butter make a traditional Mexican chicken dish. Serve it with brown rice for a mid-week dinner.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
238
Calories
26g
Protein
14g
Carbs
8g
Fat
3g
Fiber
1g
Sugar
245mg
Sodium
Saturated Fat 2 g · Cholesterol 72 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
fryer chicken, cut into pieces, skin and fat removed
1
water
5 cups
chili powder
4 tablespoons
oregano
1 teaspoon
cocoa, unsweetened
1 teaspoon
flour
10 tablespoons
black pepper
1 teaspoon
garlic powder
1 teaspoon
water
1 cup
creamy peanut butter
1 tablespoon
water
1/4 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Place chicken in a large pot with the 1/4 cup of water. Cover and simmer until tender, about 45 minutes.
- 3
In a medium bowl, mix chili powder, oregano, cocoa, flour (1/2 cup plus 2 tablespoons), pepper, and garlic powder along with 1 cup of water.
- 4
Add mixture from step 2 to chicken in pot; mix well.
- 5
Add peanut butter and 5 cups of water to chicken in pot; mix well.
- 6
Bring to a boil.
- 7
Reduce heat to medium. Cook for 10 to 15 minutes.
- 8
Stir and serve immediately.
Source: USDA MyPlate Kitchen · Pictorial Recipes Oregon State University Cooperative Extension Service Oregon Family Nutrition Program Recipe submitted by Lynn Myers Steele, 2000
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