Spiced Chicken Mole with Salsa
Recipe courtesy Hershey Foodservice
Ingredients
4 16 (6 lbs) Boneless, skinless chicken breasts
1 Tbsp 1/4 cup (2 oz) brown sugar
1 tsp 4 tsp chili powder
2 Tbsp 1/2 cup ground coffee beans
2 Tbsp 1/2 cup (2 oz) Hershey’s Cocoa
1/2 Tbsp 2 Tbsp salt
1 Tbsp 1/4 cup (2 oz) vegetable oil
Salsa Mole
1 4 (1 lb 4 oz) avocado, peeled & diced
Cilantro sprigs (optional)
1 clove 4 cloves garlic, pressed
1 4 green onion, minced
1/4 cup 1 cup (6 oz) Hershey’s Semi-Sweet Chocolate Chips, 4000 ct.
1 tsp 4 tsp lime juice
Rice (optional)
1/2 tsp 2 tsp salt (optional)
1 Tbsp 4 Tbsp snipped cilantro
2 8 (3 lbs) tomatoes, chopped
Tortilla chips (optional)
Directions
1. Heat conventional oven to 425°F. Grease baking sheet.
2. Stir together coffee beans, cocoa, salt, chili powder and brown sugar. Rub chicken pieces with vegetable oil; pat on cocoa mixture. Place coated chicken pieces on prepared baking sheet.
3. Bake 20 to 25 minutes or until juices are clear. Meanwhile, prepare Salsa Mole.
4. Arrange chicken and salsa on plate. Garnish with cilantro sprigs, if desired. Serve with rice and tortilla chips, if desired.
For Salsa Mole: Stir together tomatoes, avocado, onion, cilantro, garlic, Hershey’s Semi-Sweet Chocolate Chips, lime juice and salt, if desired in medium bowl.
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