Chicken Mole from Dinners in a Flash - Menu Planning Made Easy

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Chicken Mole
Very traditional Mexican dish, that is truly different yet flavorful. Enjoy!

Serves 6

Ingredients

Qty	Unit	Ingredient

3 1/2	lb	Whole chicken, wings discarded, cut into 6 pieces, and skinned
2	Tsp	Mexican seasoning
1/2	Tsp	Salt
3	ea	Corn on the Cob, shucked and cut crosswise into 4 pieces each
1	ea	Onion, sliced
1/2	C	Chicken broth - reduced sodium
3	Tb	Mole Sauce - prepared
1	ea	Jalapeno Pepper, sliced into rings

Instructions

Sprinkle chicken with seasoning and salt. Spray a large skillet with cooking spray. Over medium high heat, add chicken and cook, turning frequently, until browned, about 9 minutes.

Put chicken into the crock pot, add the corn. Combine the onion, broth and mole sauce, and jalapeño in a medium bowl and pour over chicken. Mix well.

Cover and cook until the chicken and vegetables are fork tender, 4 hours on high, or 8 hours on low.

Serve the chicken and corn with the sauce spooned over the chicken.

Per serving: calories 238, fat 9g, sat fat 2 g, trans fat 0 g, cholesterol 67 mg, sodium 452 mg, carbs 15 g, fiber 2 g, protein 25 g, calcium 16 mg. Points value: 5.