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Pumpkin Mole Chicken

Make a delicious weeknight meal in approximately 30 minutes using Urban Accents Pumpkin Mole Sauce to create this Pumpkin Mole Chicken.
Course dinner
Cuisine Mexican, Simmering Sauce
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Author Feed Your Soul Too

Ingredients

  • 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

Instructions

  1. 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.