Olé for Mole!

Entree | May 5, 2011 | By

Today is Cinco De Mayo! Not Mexican Independence Day but the celebration of a victory in Puebla, Mexico. So what better way to shout it out than with a specialty from Puebla… Mole Poblano!

Now instead of spending over 3 hours slaving to get your perfect mole, which cuts into the celebration time, you can do the following, as told to me by my friend from Mexico City, Armando!

I won’t write it like a recipe because it’s a “doctoring up” of something that exists. Make 1-1/2 cups rice according to package directions. Leave to the side. Get a jar of Doña Maria brand Mole Poblano and blend with about 28 oz. of reduced sodium/low-fat chicken broth, then bring to a boil in a skillet, stirring as you go. Take 4 skinless boneless chicken breasts and add to the skillet. Simmer covered for about 8  minutes, turn chicken over, then cover for about another 8-10 minutes until chicken is fully cooked. Plate on the rice and you’ll be singing, “Olé!”

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