-- Prepare chicken through step 2 and begin to brown chicken - 5 minutes
-- Prepare rice through step 3 and begin to simmer - 5 minutes
-- Complete both and serve - 15 minutes
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.
Fiesta Corn and Rice
1 1/2 cups water
1 (6-ounce) box Mexican fiesta rice (10-minute type)
1 (10-ounce) box frozen whole kernel corn
1 (4.5-ounce) can chopped green chiles (undrained)
1. Place water in medium saucepan. Cover and bring to boil on high.
2. Stir in rice, seasoning packet (from rice), corn, and chiles; cover and return to boil.
3. Stir, cover, and reduce to medium; simmer 8 minutes.
4. Remove from heat; let stand 5 minutes. Fluff with fork and serve.
The word "mole" comes from the Aztec word "molli" meaning concoction, stew, or sauce. Generally, mole is known as a spicy Mexican chocolate sauce.