Chicken Mole & Harvest Rice
Course
Main Meal
Cuisine
Cajun
Ready In Time
More than 30 minutes
Difficulty
Intermediate
Variety
Premium Specialty Rice White & Wild
,
Extra Long Grain Rice Enriched White
,
Calrose Medium Grain Rice White
,
90 Second Rice Pouches Microwavable White
,
40 Second Rice Bowls Microwavable White
,
2 Minute Rice Trays Microwavable White
,
Short Grain Sushi Rice Koshihikari
Main Ingredient
Poultry
Servings
Prep Time
4
People
15
Minutes
Cook Time
50
Minutes
Servings
Prep Time
4
People
15
Minutes
Cook Time
50
Minutes
Ingredients
4
cups
Hinode White Rice
cooked, any variety
1
package
Chicken Drumsticks
2
cups
Mole Sauce
1/4
cup
Whole Almonds
slivered
1/4
cup
Pumpkin Seeds
whole, unsalted
1/2
cup
Dried Apricots
chopped
Salt and Pepper
to taste
2
tsp
Crushed Red Pepper Flakes
Instructions
Preheat oven to 375 degrees.
Cook rice according to instructions on package.
Place chicken drumsticks in baking dish. Cover with mole sauce and bake for 50 to 60 minutes – until completely cooked.
Remove from oven and cool for about 5 to 10 minutes. Skim chicken fat from surface of mole sauce and discard.
Combine cooked rice with almonds, pumpkin seeds, apricots, and salt and pepper to taste.
Plate chicken on bed of rice mixture and sprinkle with crushed red pepper flakes, if desired.
Recipe Notes
Recipe and photo by Amber Stott of
awakeatthewhisk.com