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Publix Aprons

Chicken Mole


2 tablespoons yellow cornmeal

1 teaspoon adobo seasoning

large zip-top bag

1 pound boneless chicken tenders

1 tablespoon extra-virgin olive oil

2 cloves fresh garlic

1/4 cup frozen diced onions

1/4 cup frozen diced green bell peppers

1 (10-ounce) can diced tomatoes/green chiles (undrained)

1 (8-ounce) can Spanish tomato sauce

1 tablespoon unsweetened cocoa powder

1 tablespoon chili powder

1/2 teaspoon liquid smoke flavoring


1. Preheat large sauté pan on medium-high 2-3 minutes. Place cornmeal and adobo in zip-top bag; shake to mix. Add chicken, seal tightly, and shake to coat. Wash hands.

2. Place olive oil in pan; swirl to coat. Add chicken, using tongs, and cook 5-7 minutes, turning occasionally, to brown evenly.

3. Remove chicken from pan; set aside. Crush garlic, using garlic press, into pan; add onions and peppers. Cook 2-3 minutes, stirring occasionally, until onions begin to brown.

4. Stir in remaining ingredients; cook 2 minutes, stirring occasionally, until thoroughly heated. Stir chicken into sauce; cover, reduce to low, and simmer 5 minutes. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 210kcal; FAT 6g; CHOL 65mg; SODIUM 1070mg; CARB 12g; FIBER 3g; PROTEIN 28g; VIT A 30%; VIT C 25%; CALC 6%; IRON 20%

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