Recipe: Shortcut Chicken Mole (for June)

SHORTCUT CHICKEN MOLE

(Mole (MOH-lay) is an ancient native Mexican spice mixture that combines unsweetened cocoa with several other spices to create a rich, complex base for sauce. True moles include more than a dozen spices, herbs, and ground seeds but this short version provides a wonderful m lange of true Mexican flavour.)

3/4 cup quick-cooking white or brown rice
1 tsp. cooking oil
3/4 cup red and/or yellow sweet pepper, cut into bite-sized pieces
1/2 of a small onion, cut into thin wedges
6 oz. pulled deli-roasted chicken meat
1 cup bottled salsa
1 tbsp. unsweetened cocoa powder
1/2 tsp. cumin
snipped fresh cilantro (optional)
fresh oregano leaves (optional)

Cook rice according to pkg. directions; keep warm. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook and stir peppers and onion in hot oil for 3 to 5 minutes or until crisp-tender. Add cooked chicken, salsa, cocoa powder, and cumin to skillet. Heat through, stirring gently.

For each serving, spoon half of the cooked rice into a small measuring cup or ramekin, pressing rice with the back of a spoon to lightly pack. Invert cup onto a dinner plate and unmold rice. Spoon chicken mixture around rice. If desired, sprinkle with snipped fresh cilantro and oregano leaves. Makes 2 servings.

379 cals., 9 g total fat (2 g sat. fat) 76 mg. Chol., 903 mg sodium, 42 g. carbs, 5 g fiber, 31 g. protein.

Source: Diabetic recipes 2003 Better Homes and Gardens (Diabetic recipes are another source for healthy recipes.)