What’s For Dinner? Chicken with Mole Negro
The following is a featured recipe in Heinen’s What’s For Dinner program, your solution to easy, delicious and convenient weeknight dinners.
Bring bold Mexican-inspired flavors to your dinner table with tender chicken simmered in rich and complex mole negro sauce. Served with Spanish rice, crumbled queso fresco, tangy pickled red onions, and warm corn tortillas, this vibrant meal delivers a delicious balance of savory, smoky, and slightly sweet flavors in every bite.
What’s for Dinner is our way of taking the stress out of cooking and making mealtime fun! Each week at the front of your local Heinen’s, you’ll find all the ingredients needed to create one of our simple and delicious chef-inspired meals. Just follow the easy step-by-step recipe card provided to have dinner ready in a matter of minutes. PRINT THIS PAGE
What’s For Dinner? Chicken with Mole Negro
Servings: 2
Ingredients
- Pasturebird Boneless Skinless Chicken Breasts
- Ya Oaxaca Mole Negro
- Ben’s Original Ready Rice Spanish Style Flavored Rice
- McCormick Sesame Seeds
- La Banderita Yellow Corn Tortillas
- Supremo Queso Fresco
- Cleveland Kitchen Pickled Red Onions
Instructions
- Place a pot over medium heat.
- Season the chicken with salt and pepper.
- Add oil to the pot and lightly brown the chicken on both sides.
- Reduce the heat to low and pour the mole over the chicken.
- Cover the pot and poach the chicken in the mole, scraping the bottom periodically.
- Place a small pan over medium-high heat.
- Toast the sesame seeds until lightly browned and fragrant.
- Set the sesame seeds aside.
- Heat the rice according to package directions.
- Wrap the tortillas in a moist paper towel and microwave briefly to warm.
- Place the rice, chicken, and sauce on each plate.
- Garnish with sesame seeds, queso fresco, and pickled onions.
- Serve the warm tortillas on the side.
