mexican

Chicken Mole Poblano over Rice

Name: Chicken Mole Poblano over Rice
Yield: 1 serving
Cuisine: mexican
Ingredients: 120 g cooked shredded chicken thigh; 41 g prepared mole poblano paste; 165 g chicken broth, low sodium; 10 g peanut butter; 6 g sesame seeds; 7 g canola oil; 28 g corn tortilla; 55 g white rice (dry); 1 g ground cinnamon; 2 g kosher salt

This simmered dish pairs cooked shredded chicken thigh with prepared mole poblano paste, chicken broth, low sodium and white rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

37 g Protein

69 g Carbohydrates

24 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

120g cooked shredded chicken thigh 145 kcal
41g prepared mole poblano paste 74 kcal
165g chicken broth, low sodium 10 kcal
10g peanut butter 59 kcal
6g sesame seeds 35 kcal
7g canola oil 62 kcal
1.16 piece (28g) corn tortilla 61 kcal
55g white rice (dry) 201 kcal
1g ground cinnamon 3 kcal
2g kosher salt 0 kcal

Cooking instructions

white rice (dry)kosher salt
Cook rice in simmering water with a pinch of salt until tender, about 15 minutes; keep warm.
corn tortilla
Toast tortilla in a dry skillet until deep golden, then tear into pieces.
prepared mole poblano pastecanola oil
In a small pot, warm oil over medium heat. Add mole paste and stir 1 minute to bloom.
chicken brothpeanut butterground cinnamon
Whisk in broth gradually until smooth; add peanut butter and cinnamon and simmer 5 minutes.
prepared mole poblano pastechicken broth
Add cooked chicken to the mole sauce and warm 3 to 4 minutes, thinning with a splash of broth if needed.
prepared mole poblano pastesesame seedswhite rice (dry)
Serve chicken and mole over rice, topped with sesame seeds.