I posted a couple of months back about creating a Salmon Pumpkin Curry Pasta recipe using Urban Accents prepared sauces. That recipe was really tasty and so easy to put together for a weeknight meal. Today’s post used Urban Accents‘ Pumpkin Mole sauce to create a Pumpkin Mole Chicken. There are many a weeknight for most of us when we come home after a long day of work. We would like a nice meal but do not want to spend a lot of time putting it together. Prepared sauces are a great ingredient to get a flavorful dinner in a short amount of time.
So what exactly is a mole sauce? A mole sauce owes its origins to Mexico. Wikipedia suggests that the sauce hails from three states including Puebla, Oaxaca and Tiaxcala. Wikipedia goes on to share a legendary story that the recipe may have developed from a group of nuns needing to prepare a meal for the visiting archbishop. The nuns were quite poor and they pulled together all the scraps that they had laying around and blended it together. That sounds like a good story but the point of a mole is that it does have a whole bunch of ingredients, toasted, cooked and blended together.
This recipe for my Pumpkin Mole Chicken came together very quickly. The chicken was spiced with some Mexican chili dry rub and baked in the oven until al dente. The sauce is mixed with coconut milk, and then, the chicken is finished off in the sauce – a sort of BRAISING. The mole chicken is served over spiced rice mixed with okra and corn. This meal was on the table in a little over 30 minutes. How about that?
The cast of characters.
The guajillo chili pepper spiced chicken prior to baking.
The pumpkin mole sauce combined with the coconut milk, and then, the chicken braising in the sauce.
The okra and corn added to the rice, and then, all mixed together.
The Pumpkin Mole Chicken plated.
Pumpkin Mole Chicken
- 3 Whole Chicken Breasts
- 14.5 Ounces Thai Coconut Milk
- 12 Ounces Pumpkin Mole Sauce
- 3 Tbsp Adobo Seasoning
- 1 Tbsp Guajillo Chili Pepper
- 1 Cup Jasmine Rice
- 6 Ounces Frozen Cut Okra
- 6 Ounces Frozen Corn
Cook the rice according to bag instructions. If you have some chicken stock, feel free to substitute that for the water. In the final 3 minutes of cooking, add the corn and okra.
Season the chicken with the adobo and guajillo spices. Bake for 20 minutes and let cool for 1 - 2 minutes. In a skillet, add the coconut milk and the mole sauce and mix and simmer for 2 minutes. Add in the chicken and braise for another 10 minutes.
Serve over the rice and top with plenty of the sauce.