Chicken Mole Skillet
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
1 tablespoon canola oil
1-1/4 pounds boneless skinless chicken breasts, cut into bite-size pieces
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup thinly sliced yellow onion
2 tablespoons finely chopped garlic
1 can (8 oz each) Hunt's® Tomato Sauce
3/4 cup water
3 tablespoons mole paste
1 tablespoon Swiss Miss® Milk Chocolate Hot Cocoa Mix
1/4 teaspoon ground cinnamon
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 65 mg | 6% |
Carbohydrate | 14 g | 5% |
Cholesterol | 90 mg | 30% |
Total Fat | 12 g | 18% |
Iron | 2 mg | 10% |
Calories | 305 kcal | 15% |
Sodium | 720 mg | 30% |
Protein | 35 g | 70% |
Saturated Fat | 2 g | 11% |
Sugars | 6 g | 1% |
Vitamin C | 7 mg | 12% |
Heat oil in large skillet over medium-high heat. Meanwhile, sprinkle chicken with salt and pepper. Add chicken, onion and garlic to skillet; cook 5 minutes or until chicken is no longer pink, stirring occasionally.
Stir in tomato sauce, water, mole paste, hot cocoa mix and cinnamon. Reduce heat; simmer 10 minutes or until sauce thickens.
Mole paste can be found in the Hispanic section of the grocery store.
Chicken Mole Skillet