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Quick Chicken Mole with Carrots

  • 6servings
  • 35minutes
  • 320calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, D, E, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (14 1/2 oz.) fat-free reduced-sodium chicken broth

  2. 2 Tbsp. ancho chile pepper powder

  3. 2 Tbsp. PLANTERS Creamy Peanut Butter

  4. 2 oz. BAKER'S Semi-Sweet Chocolate , chopped

  5. 1/8 tsp. Mexican cinnamon (canela)

  6. 1 Tbsp. oil

  7. 6 small boneless skinless chicken breasts (1-1/2 lb.)

  8. 1/2 cup chopped onion s

  9. 2 cloves garlic , minced

  10. 1-1/2 lb. carrot s, peeled, sliced (about 3 cups)

  11. 1/4 cup PLANTERS Dry Roasted Peanuts , chopped

  12. 2 Tbsp. chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. MIX first 5 ingredients in medium bowl. Heat oil in large skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until browned on both sides. Add onions and garlic; cook 1 min. Add broth mixture; cook on medium heat 15 min., stirring frequently.

  2. MEANWHILE, cook carrots in boiling water 15 min. or until fork-tender. Drain.

  3. ADD carrots to mixture in skillet; simmer on low heat 5 min., stirring to coat carrots with sauce. Top with nuts and cilantro just before serving.

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