Fragrant with toasted peanuts and cinnamon, this chicken skillet is super easy to make, thanks to prepared red mole sauce. Serve over hot cooked rice.
What You Need
Original recipe yields 6 servings
1/3 cup PLANTERS Dry Roasted Peanuts, chopped
1/2 tsp. each ground cinnamon and ground cumin
1/4 cup KRAFT Zesty Italian Dressing
1 onion, chopped
6 small boneless skinless chicken breasts (1-1/2 lb.)
3/4 cup prepared red mole sauce
3 cups hot cooked rice
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Let's Make It
Heat large skillet on medium-high heat. Add nuts, cinnamon and cumin; cook and stir 5 min. or until nuts are lightly toasted. Remove from skillet; set aside.
Add dressing and onions to skillet; cook and stir 3 min. Add chicken; cook 5 min. Turn chicken over; stir in mole sauce. Bring sauce to boil; cover. Cook on medium-low heat 10 to 12 min. or until chicken is done (165°F); stirring occasionally and adding nut mixture the last 3 min.
Remove from heat. Let stand, covered, 5 min. Serve over rice.
Heating the peanuts and spices not only toasts the nuts but also releases the fragrant aromas of the seasonings.
Because of the complexity of mole sauce, it should be kept on a low flame after it has come to a boil and stirred constantly. Otherwise, the sauce can burn and turn bitter.
Can't find prepared red mole sauce? Substitute 2 Tbsp. each mole paste and tomato paste mixed with 1/2 cup water for the mole sauce.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.