Three states in Mexico claim to be the origin of mole, Puebla, Oaxaca and Tiaxcala. The states with the best known moles are Puebla and Oaxaca, but other regions in Mexico also make various types of mole sauces.
- 1 cup of brown rice
- 1 tablespoon extra virgin olive oil
- 1 pound skinless, boneless chicken tenders, cut into small pieces
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, finely chopped
- 1 (14 ounce) can tomato sauce
- 1/2 cup low-sodium chicken broth
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons of sugar
- 2 teaspoons honey
- 2 teaspoons apple cider vinegar
- 2 teaspoon ground cinnamon
- 1 teaspoon chipotle chile powder
- Salt and pepper, to taste
- Sesame seeds
- Mozzarella cheese
- Cook rice as directed.
- In a large skillet, heat oil over medium heat. Add chicken and cook until golden brown, about 5 minutes. Remove to a plate.
- Add onions and garlic and cook 3 to 4 minutes, stirring frequently, until onion is tender.
- Add tomatoes, chicken broth, cocoa powder, sugar, honey, vinegar and cinnamon, and chile powder. Bring to a boil.
- Return chicken to the skillet. Season with salt and pepper and reduce heat to a simmer. Cover and cook about 15 minutes.
- Uncover and cook 3 to 5 minutes more, stirring occasionally, until chicken is completely cooked through and sauce is lightly thickened.
- Transfer chicken and its sauce to plates and serve over brown rice.
- Sprinkle with sesame seeds and cheese. Enjoy!
A glass of Red Wine is a perfect Addition to this dish!
Recipe Reference wholefoods.com