Mexican Chicken Mole (microwave)

Recipe By :Cooking Light
Serving Size : 6 Preparation Time :0:15
Categories : Poultry

3/4 cup chopped green bell pepper
1/2 cup chopped onion
1 tablespoon vegetable oil
1 clove minced garlic
1 tablespoon sugar
3 tablespoons unsweetened cocoa
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 (14 1/2 oz) can no-salt-added whole tomatoes - undrained and chopped
1 (4 1/2 oz) can chopped green chiles - drained
3 (4-oz) skinned boned chicken thighs
3 (4-oz) skinned boned chicken breast halves
1/4 teaspoon salt
1 tablespoon water
2 teaspoons cornstarch
6 cups hot cooked rice
cilantro sprigs (optional)

Combine first 4 ingredients in a 2-quart casserole. Cover with heavy-duty
plastic wrap, and vent. Microwave at HIGH 4 minutes or until tender. Add
sugar and next 6 ingredients (sugar through chiles), and stir well.
Arrange chicken over the tomato mixture, and sprinkle with 1/4 teaspoon
salt. Cover and microwave at HIGH 8 minutes. Rearrange chicken, spooning
the tomato mixture over the chicken; cover and microwave at HIGH 8 minutes
or until chicken is done. Remove chicken from dish; set aside, and keep
warm. Combine water and cornstarch, stirring until blended; add to
tomato mixture. Microwave, uncovered, at HIGH 5 minutes, stirring after
2-1/2 minutes.
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Per Serving (excluding unknown items): 386 Calories; 5g Fat (12.4%
calories from fat); 23g Protein; 59g Carbohydrate; 3g Dietary Fiber; 53mg
Cholesterol; 343mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean
Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : Serve the chicken and tomato mixture over rice. Garnish with
cilantro sprigs, if desired.


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