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Main dishes

Quick Chicken Mole with Carrots

Quick Chicken Mole with Carrots recipe
photo by:kraft
My husband is from Latin America and said this was the best mole sauce he'd ever had! I followed the recipe exactly except that I used 1 1/2 Tbs of regular chili powder more
posted by
 a cook
on 3/16/2013
35 min
35 min
6 servings

What You Need

can   (14.5 oz.) fat-free reduced-sodium chicken broth
Tbsp.  ancho chile pepper powder
Tbsp.  PLANTERS Creamy Peanut Butter
oz.  BAKER'S Semi-Sweet Chocolate, chopped
tsp.  Mexican cinnamon (canela)
Tbsp.  oil
small  boneless skinless chicken breasts (1-1/2 lb.)
cup   chopped onions
cloves  garlic, minced
lb.  carrots, peeled, sliced (about 3 cups)
cup   PLANTERS Dry Roasted Peanuts, chopped
Tbsp.   chopped fresh cilantro

Make It

MIX first 5 ingredients in medium bowl. Heat oil in large skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until browned on both sides. Add onions and garlic; cook 1 min. Add broth mixture; cook on medium heat 15 min., stirring frequently.

MEANWHILE, cook carrots in boiling water 15 min. or until fork-tender. Drain.

ADD carrots to mixture in skillet; simmer on low heat 5 min., stirring to coat carrots with sauce. Top with nuts and cilantro just before serving.

Kraft Kitchens Tips

Make Ahead
Mole sauce can be made ahead and kept refrigerated in an airtight container up to 3 days until ready to use. This quick version of mole also tastes great with pork.
How to Cook Carrots Ahead
Bring about 8 cups water to boil. Add carrots; cook 15 min. or until fork-tender. Drain. If not used right away, place them in a bowl of ice water to stop the cooking process. Once cooled, drain.
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