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.
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.
Not traditional mole
We are Mexican and we DON'T use Picante sauce, garlic, cinnamon (or other pie spices), or tomato sauce in our mole. While this may be a tasty recipe for some, it is not traditional Mexican mole. We usually eat mole with tortillas but Mexican rice is o.k. Remove the ingredients I named and add peanut butter, chicken broth, chopped sauted onion, 4 or 5 tablespoons of a mild chile powder, cumin, oregano and some people add ground pepitas, raisins (love it), burnt toast, and various other ingredients that are truly not necessary because the chile will mask many of these other ingredients. Some people add 20 or more ingredients. LOL Simmer the mole for about 30 minutes to marry all the ingredients and serve over cooked chicken.
Easy Chicken Molé
When I need something easy it's nice. My husband liked it.
It's very filling.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.