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Main dishes

White Chocolate Chicken Mole with Poblano Strips

photo by:kraft
Classic chicken mole gets an unexpected twist with white chocolate and poblano chiles.
time
prep:
20 min
total:
42 min
servings
total:
8 servings, 3/4 cup each

What You Need

1-1/2
cups  water
2/3
cup  PLANTERS Sliced Almonds, toasted, divided
1/2
cup  PLANTERS Dry Roasted Peanuts, toasted
2
 serrano chiles, seeded
2
 poblano chiles, roasted, peeled, seeded and deveined, divided
1
small  sweet onion, chopped
1
clove  garlic
2
lb.   boneless skinless chicken breasts, cut into bite-size pieces
2
oz.  BAKER'S White Chocolate, chopped

Make It

BLEND water, 1/2 cup almonds, peanuts, serrano chiles, 1 poblano chile, onions and garlic in blender until smooth. Cut remaining poblano into strips.

COOK chicken, in batches, in large nonstick skillet on medium heat 3 min. or until evenly browned, stirring occasionally. Return all chicken to skillet. Stir in poblano strips; cook and stir 1 min. Add sauce; simmer 15 min. on low heat, stirring constantly and adding chocolate for the last 3 min.

SPRINKLE with remaining almonds.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Note
For best results, puree toasted nuts while still warm.
Special Extra
Add 1 cinnamon stick and 2 whole cloves to mole sauce when adding to the chicken in skillet; cook as directed. Remove spices before serving.
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