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experiencelifemag.com
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Mole Verde with Chicken
Presented by Conscious Cuisine®
Makes four servings
For the Mole Verde
2 tbs. shelled pumpkin seeds
3 cups chopped tomatillos
1 tsp. minced, roasted jalapeño
1 1/2 tsp. minced, roasted poblano chili
1/4 cup diced yellow onion
1/2 tsp. minced fresh garlic
Sachet: 1 cinnamon stick, 2 garlic cloves and 1/4 teaspoon ground cumin
2 cups vegetable stock
1/4 cup finely chopped cilantro
1/2 cup packed fresh spinach
2 tsp. honey
For the Chicken
Olive oil cooking spray
8 ounces fresh, skinless chicken breast, diced
1 cup mole verde
1/2 cup chicken or turkey stock
1/4 cup button mushrooms, cut into quarters
2 tsp. diced red onion
1/2 cup diced tomatillos
For the Mole: Roast pumpkin seeds in a dry sauté pan over medium-low heat until they are light brown and there’s a nutty aroma.
Heat a large saucepan over medium-high heat. Add the tomatillos, and sear until browned. Stir in the pumpkin seeds, jalapeño, poblano, onion and garlic.
Tie the cinnamon, garlic cloves and cumin in cheesecloth to make a sachet (season bag), and add to the tomatillos. Pour the stock over the mixture and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes. Stir in the cilantro. Remove the sachet bag. Pour the mixture into a blender, and add the spinach. Purée the mixture until smooth. Return the sauce to the pan, and simmer until ready to use.
For the chicken: Heat a wide-bottom saucepot over medium-high heat. Lightly spray the pot with olive oil. Add the chicken breast to the pot, and sear on all sides. Stir in the puréed mole verde sauce. Reduce the heat, and simmer chicken for 30 minutes, or until the chicken is fork tender. Stir in the mushrooms, onions and tomatillos, and simmer for two minutes. Remove the chicken mole from the heat. Serve with corn or flour tortillas and Spanish rice, or cool the chicken mixture quickly in a shallow pan in the refrigerator until ready to use.
Per 1/2-cup sauce and 2-ounces chicken:
Calories 180; Protein 17 g; Total Fat 4.5 g; Saturated Fat 1 g; Carbohydrates 21 g; Dietary Fiber 3 g; Cholesterol 40 mg; Sodium 250 mg
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Mole Verde with Chicken
Presented by Conscious Cuisine®
Makes four servings
For the Mole Verde
2 tbs. shelled pumpkin seeds
3 cups chopped tomatillos
1 tsp. minced, roasted jalapeño
1 1/2 tsp. minced, roasted poblano chili
1/4 cup diced yellow onion
1/2 tsp. minced fresh garlic
Sachet: 1 cinnamon stick, 2 garlic cloves and 1/4 teaspoon ground cumin
2 cups vegetable stock
1/4 cup finely chopped cilantro
1/2 cup packed fresh spinach
2 tsp. honey
For the Chicken
Olive oil cooking spray
8 ounces fresh, skinless chicken breast, diced
1 cup mole verde
1/2 cup chicken or turkey stock
1/4 cup button mushrooms, cut into quarters
2 tsp. diced red onion
1/2 cup diced tomatillos
For the Mole: Roast pumpkin seeds in a dry sauté pan over medium-low heat until they are light brown and there’s a nutty aroma.
Heat a large saucepan over medium-high heat. Add the tomatillos, and sear until browned. Stir in the pumpkin seeds, jalapeño, poblano, onion and garlic.
Tie the cinnamon, garlic cloves and cumin in cheesecloth to make a sachet (season bag), and add to the tomatillos. Pour the stock over the mixture and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes. Stir in the cilantro. Remove the sachet bag. Pour the mixture into a blender, and add the spinach. Purée the mixture until smooth. Return the sauce to the pan, and simmer until ready to use.
For the chicken: Heat a wide-bottom saucepot over medium-high heat. Lightly spray the pot with olive oil. Add the chicken breast to the pot, and sear on all sides. Stir in the puréed mole verde sauce. Reduce the heat, and simmer chicken for 30 minutes, or until the chicken is fork tender. Stir in the mushrooms, onions and tomatillos, and simmer for two minutes. Remove the chicken mole from the heat. Serve with corn or flour tortillas and Spanish rice, or cool the chicken mixture quickly in a shallow pan in the refrigerator until ready to use.
Per 1/2-cup sauce and 2-ounces chicken:
Calories 180; Protein 17 g; Total Fat 4.5 g; Saturated Fat 1 g; Carbohydrates 21 g; Dietary Fiber 3 g; Cholesterol 40 mg; Sodium 250 mg
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