Spicy Mole Poblano

Rich, store-bought mole sauce coats tender chicken and potatoes for an easy, hearty entree.

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Servings 12

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ingredients 13
Prep Time 30 min
Total Time 1 hr 15 min

Ingredients

1/4: cup olive oil

1: slice (4 inches long) French baguette, cut in half lengthwise

2: whole cloves garlic, peeled

1: jar (8.25 oz) mole sauce

3: cans (14 oz each) chicken broth

1: can (14 oz) diced tomatoes, undrained

1 1/2: lb small red potatoes, peeled (about 12 small potatoes)

1: jar (15 oz) nopales, drained, rinsed

1: deli rotisserie chicken (2 to 2 1/2 lb), shredded (about 3 cups)

3: cups converted long-grain white rice

6: cups water

: Salt to taste, if desired

2: tablespoons sesame seed

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Directions

1 In 4-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add baguette halves; cook until golden brown on one side. Turn; cook until golden brown on other side. Stir in garlic. Cook 2 to 3 minutes, stirring constantly, until garlic is light golden brown. Set bread halves aside.
2 In same Dutch oven, heat remaining 2 tablespoons oil over very low heat.
3 Meanwhile, make mole mixture in 2 batches. In blender, place 1 baguette half, 1 clove garlic, half each of the mole sauce, chicken broth and tomatoes. Cover; blend on high speed about 45 seconds or until smooth. Add mixture to Dutch oven. Repeat with the remaining baguette half, garlic, mole sauce, chicken broth and tomatoes.
4 Stir in potatoes and nopales. Heat to boiling. Stir in chicken. Reduce heat to low; simmer 30 to 45 minutes or until potatoes are tender.
5 Meanwhile, in 3-quart saucepan, heat rice and water to boiling. Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand about 5 minutes or until liquid is absorbed. Fluff rice with fork. Sprinkle mole mixture with salt. Serve mole mixture over rice; sprinkle with sesame seed.

EXPERT TIPS

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Expert Tips

Mole (MOH-lay) refers to a Mexican sauce that is characterized by the addition of chocolate.

Instead of chicken, use shrimp. Simmer mole mixture 20 minutes; stir in 1 1/2 to 2 lb uncooked, peeled, deveined shrimp. Cook about 10 minutes longer or until shrimp are pink.