Chicken Mole with Sautéed Vegetables

Chicken Mole with Sautéed Vegetables

Preparation Time10 mins Cooking Time11 mins Makes 6 servings
Nutritional Information

Calories

310 (1 serving)

Total Fat

18g (1 serving)

Saturated Fat

3g (1 serving)

Cholesterol

90mg (1 serving)

Sodium

580mg (1 serving)

Total Carbs

12g (1 serving)

Dietary Fiber

3g (1 serving)

Sugars

7g (1 serving)

Protein

26g (1 serving)

Calcium

32mg (1 serving)

Iron

2mg (1 serving)

Potassium

246mg (1 serving)

Ingredients List
  1. 2 tbsp. vegetable oil, divided
  2. 1 1/2 lbs. boneless, skinless chicken thighs
  3. 2 cups water
  4. 1/2 cup red mole sauce
  5. 2 green bell peppers, thinly sliced
  6. 1 medium red onion, thinly sliced
  7. 1 1/2 tsp. Knorr® Granulated Bouillon Chicken or knorr ®Selecs Chicken Bouillon
  8. 2 medium tomatoes, cut into wedges

Directions

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1. Heat 1 Tbsp. of the oil in large skillet over medium-high heat and cook chicken thighs 4 minutes, turning once, until browned. Remove and set aside. Add water and mole sauce to skillet, whisk to completely combine. Bring to simmer; return chicken to sauce, cover and continue simmering for 6 minutes or until chicken is thoroughly cooked.

2. Meanwhile, heat remaining 1 Tbsp. oil in another large skillet over medium-high heat and cook peppers and onions with Knorr® Chicken flavor Bouillon, stirring occasionally, 4 minutes. Add tomatoes and cook another minute.

3. Serve chicken in mole sauce with sautéed vegetables. For an authentic touch, garnish if desired with a sprinkle of sesame seeds.