Recipe: Chicken Mole over Rice (using chicken breasts)

CHICKEN MOLE OVER RICE

1 cup rice, uncooked
1/2 teaspoon salt, divided use
2 teaspoons olive oil
1 pound skinless boneless chicken breasts
1 large red onion, halved and thinly sliced
4 cloves garlic, finely chopped
2 green bell peppers, cut into thin strips
1 1/2 cups canned crushed tomatoes
1 tablespoon unsweetened cocoa powder
2 teaspoons packed light brown sugar
2 teaspoons red wine vinegar
1/2 teaspoon cinnamon

In medium saucepan, bring 2 1/4 cups water to a boil. Add rice and 1/4 teaspoon of salt, reduce to a simmer, cover and cook 17 minutes, or until rice is tender.

Meanwhile, in large skillet, heat oil over medium heat. Add chicken and cook 2 minutes per side until golden brown. Remove with a slotted spoon.

Add onion and garlic and cook 7 minutes, stirring frequently, until onion is tender.

Add peppers and cook 5 minutes or until softened.

Stir in remaining 1/4 teaspoon salt, tomatoes, 2/3 cup of water, cocoa powder, brown sugar, vinegar, and cinnamon. Bring to a boil, add chicken, and reduce to a simmer. Cover and cook 10 minutes.

Uncover and cook 3 to 5 minutes, stirring occasionally, until chicken is cooked through and sauce is lightly thickened.

Transfer chicken to a cutting board, thinly slice, and spoon chicken and sauce over rice.

Servings: 4
Adapted from source: Healing Kitchen; Whole Health MD