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Prep 30min
Total1hr15min
Ingredients13
Servings12
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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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Steps
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.
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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.
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