Braised Chicken Mole
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 10.00 | Chicken, legs & thighs , breast pieces | |
| 3.00 | oz | Oil , |
| 1.00 | oz | KNORR ® Caldo De Pollo 4 x 4.4 Lb |
| 1.00 | qt | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb , prepared |
| 2.00 | qt | Knorr Ready-To-Use Mole Sauce 4 x 0.5 GA |
| Cooked Roasted Corn and Chili Rice , 5 cups (See Separate Recipe) | ||
| GARNISH: | ||
| 4.00 | tbsp | Sesame seeds , toasted |
| 1.00 | cup | Cilantro , leaves |
| 10.00 | x | Lime , wedges |
| 0.50 | cup | Radish , sliced thin |
| 10.00 | Plantain , sliced thin lengthwise, fried |
Preparation
1. Season chicken with Calde de Pollo.
2. Heat oil in pan and brown off chicken pieces, when brown, remove and pour off excess fat.
3. Deglaze pan with prepared Chicken Base, add Knorr Mole and bring to a simmer, add chicken, return to a simmer, cover and place in 350 degree oven for about 25 minutes.
4. When done, plate with rice in center and arrange three pieces of chicken, garnish with sesame seeds, cilantro, limes, radishes and plantains.
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