Classic chicken mole gets an unexpected twist with white chocolate and poblano chiles.
What You Need
Original recipe yields 8 servings
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
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Let's 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.
Enjoy your favorite foods while keeping portion size in mind.
For best results, puree toasted nuts while still warm.
Prepare mole sauce as directed. Refrigerate up to 3 days before using as directed.
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.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Make 8 servings, 3/4 cup each.
* 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.