Use our Quick Carrot-Chicken Mole recipe for a tasty take on a Latin American classic. Chocolate and peanut butter makes this chicken mole recipe unique.
What You Need
Original recipe yields 6 servings
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
2 Tbsp. ancho chile pepper powder
2 Tbsp. creamy peanut butter
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
1/8 tsp. ground Mexican cinnamon (canela)
1 Tbsp. oil
6 small boneless skinless chicken breasts (1-1/2 lb.)
1/2 cup chopped onion s
2 cloves garlic, minced
1-1/2 lb. carrot s, peeled, sliced (about 3 cups)
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
2 Tbsp. chopped fresh cilantro
Add To Shopping List
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 6g
* 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.