Monday, September 24, 2012

Pieces of Eight Molé Chicken

I found myself in need of something for dinner, but the baby was already down for the night, so no running to the grocery store. I scavenged the fridge and pantry and thought I just might try to make a quick and easy molé. Now those three words don't usually go together. Molé is traditionally a complicated and time consuming thing to make, but I was up for the challenge.

When I actually made this recipe I just threw the ingredients in to taste, so my measurements are just an estimate. Feel free to tweak to your liking.

Oh, and excuse the crappy iPhone photos. I turn the brightness down all the way while putting the baby to sleep and I never turned it back up. The result is some blurry pics that I didn't discover until morning.

Here's how it came together.

8 Ingredient Molé:
Sesame Seeds
Sesame Oil

Enchilada Sauce (red, a bit spicy)
Chocolate Chips
Peanut Butter

4 Quorn Naked Chik'n Cutlets
or substitute
4 boneless skinless breasts

Minute White Rice
Enchilada Sauce


Let's start with the rice.

For 2 servings of rice:

Combine one cup water and one cup of your favorite enchilada sauce and bring to a boil.

Remove from the heat and stir in two cups of rice. Cover and let sit for 5 minutes, or until all of the water is absorbed.

Preheat a large skillet with vegetable oil and heat the Quorn Cutlets until golden brown on both sides.

Like this

Set the chicken aside and add the sesame seeds. Cook until they are lightly toasted. Then add a tablespoon of sesame oil to the skillet and minced garlic. Cook until garlic is brown, but not burnt. Then sprinkle in some cumin and a touch of cinnamon, not too much.

Cook for a minute or two and then pour in the rest of your enchilada sauce. I used most of the big sized can (16oz.) but not all. Add about 2 heaping tablespoons of peanut butter (I used chunky because it's what was in the pantry) and a handful of chocolate chips. Stir until melted and combined.

Once the sauce is combined add the chicken and simmer in the sauce for about 5-10 minutes. This is when I decided to add to more "chicken" breasts because it smelled so yummy.

Plate the rice and chicken and spoon some extra molé on top. Then eat it all up and make someone else do the dishes.

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