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SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Chicken Mole
3 tablespoons
Olive Oil
8
2 cups
Prepared Salsa
1 cup
Chicken Stock
2
Roasted red peppers, chopped
6
Sun Dried Tomatoes
4 tablespoons
Golden Raisins
4 tablspoons
Natural Peanut Butter
1
Corn Tortilla, torn into pieces
1 teaspoon
Cumin
1/2 teaspoon
Cinnamon
1/2 teaspoon
Ground cloves
1 teaspoon
Sea salt
1/2 teaspoon
Freshly ground black pepper
2 oz
Bittersweet chocolate (At least 70%) broken into pieces
3 tablespoons
Toasted sesame seeds
Brown rice
- Heat oil in large sauté pan and cook chicken until browned. Remove to a plate.
- In blender purée salsa, stock, peppers, tomatoes, raisins, peanut butter, tortilla, spices, salt and pepper.
- Place sauce into pan used for cooking chicken. Heat until warm. Add chocolate, stirring until melted. Place chicken into sauce and slide into a 350F oven until cooked through about 30 - 45 minutes.
- Serve chicken on top of yellow rice. Sprinkle with sesame seeds.
Yellow (Brown) Rice
1 teaspoon
Turmeric
1/4 teaspoon
Cumin
1/4 teaspoon
Black pepper
Pinch cinnamon
1 tablespoon
Olive oil
2 cups
Long grain brown rice
4 cups
Water
1/2 teaspoon
Sea salt
- In medium saucepan sauté and stir turmeric, cumin, pepper and cinnamon in oil over low heat until fragrant or about 1 minute. Add rice, water, and salt.
- Stir, bring to boil and cover. Reduce heat to low.
- Cook covered for about 40 minutes (without stirring until water is absorbed and rice is tender).
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Ingredients
Directions
Chicken Mole
3 tablespoons
Olive Oil
8
2 cups
Prepared Salsa
1 cup
Chicken Stock
2
Roasted red peppers, chopped
6
Sun Dried Tomatoes
4 tablespoons
Golden Raisins
4 tablspoons
Natural Peanut Butter
1
Corn Tortilla, torn into pieces
1 teaspoon
Cumin
1/2 teaspoon
Cinnamon
1/2 teaspoon
Ground cloves
1 teaspoon
Sea salt
1/2 teaspoon
Freshly ground black pepper
2 oz
Bittersweet chocolate (At least 70%) broken into pieces
3 tablespoons
Toasted sesame seeds
Brown rice
- Heat oil in large sauté pan and cook chicken until browned. Remove to a plate.
- In blender purée salsa, stock, peppers, tomatoes, raisins, peanut butter, tortilla, spices, salt and pepper.
- Place sauce into pan used for cooking chicken. Heat until warm. Add chocolate, stirring until melted. Place chicken into sauce and slide into a 350F oven until cooked through about 30 - 45 minutes.
- Serve chicken on top of yellow rice. Sprinkle with sesame seeds.
Yellow (Brown) Rice
1 teaspoon
Turmeric
1/4 teaspoon
Cumin
1/4 teaspoon
Black pepper
Pinch cinnamon
1 tablespoon
Olive oil
2 cups
Long grain brown rice
4 cups
Water
1/2 teaspoon
Sea salt
- In medium saucepan sauté and stir turmeric, cumin, pepper and cinnamon in oil over low heat until fragrant or about 1 minute. Add rice, water, and salt.
- Stir, bring to boil and cover. Reduce heat to low.
- Cook covered for about 40 minutes (without stirring until water is absorbed and rice is tender).
