Chicken Mole Verde

 

I've been fascinated by this Mole Verde sauce for quite some time. It's rich, thick, earthy, nutty and so good. Mole Verde can be used as a base for a stew, like I'm doing here or as a condiment or even a sauce to make enchiladas.

 

Ingredients:
Dona Maria Mole Verde 

2 chicken half breasts

32 ounce low sodium chicken stock

3 chopped garlic cloves

Preparation:
Prepare the rice by combining 1 cup basmati rice, 1 1/2 cups water and 1 teaspoon of salt to a rice cooker. Press start and the rice will be done in 15 minutes.
 

In a medium sauce pan combine the Mole Verde with chicken stock and bring to a boil stirring constantly. Once heated, lower the heat to medium low.

In this case we're using the Mole Verde like a stew base. Cut the chicken breasts into 2" pieces and add to sauce pan. Add the chopped garlic and cook for 20 minutes. The Mole Verde will be done when the chicken is fork tender and falling apart.

To serve, Place a portion of rice on to a serve plate. Take a ladle and add a nice big scoop of the chicken Mole Verde on top of the rice. Garnish the chicken Mole Verde with Queso Fresco cheese, diced green onions and chopped cilantro.