Main dishes

Quick Chicken Mole with Carrots

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 in...read more

posted by

a cook

on 3/16/2013

time

prep:

35 min

total:

35 min

servings

total:

6 servings

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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

1/8

tsp. Mexican cinnamon (canela)

Tbsp. oil

small boneless skinless chicken breast halves (1-1/2 lb.)

1/2

cup chopped onions

cloves garlic, minced

1-1/2

lb. carrots, peeled, sliced (about 3 cups)

1/4

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.