Chicken Mole With Cilantro Rice

• Mole:
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 cup fat-free, less-sodium chicken broth, divided
• 1 cup chopped plum tomatoes
• 2 tablespoons whole or chopped almonds
• 1 1/2 tablespoons chili powder
• 1 tablespoon sugar
• 1 tablespoon sesame seeds, toasted
• 3/4 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black peppercorns
• 1 whole clove
• 1 (6-inch) corn tortilla, torn
• 1/2 ounce unsweetened chocolate
• 12 (4-ounce) skinless, boneless chicken thighs
• Cooking spray
• Rice:
• 4 cups cooked instant rice
• 3/4 teaspoon salt
• 1/4 cup chopped fresh cilantro

1. To prepare mole, heat oil in a Dutch oven over medium-high heat. Add onion; saute 5 minutes or until tender. Add garlic; cook 1 minute. Add 1/2 cup broth, tomatoes, and next 10 ingredients (tomatoes through tortilla); cook 5 minutes, stirring occasionally. Pour mole mixture into blender; process until smooth. Pour into pan. Add 1/2 cup broth and chocolate; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.
2. Preheat oven to 350u0b0.
3. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Spread mole over chicken. Cover and bake at 350u0b0 for 40 minutes or until chicken is done.
4. To prepare rice, combine rice, salt, and cilantro in a large bowl.

vegetable oil, onion, garlic, chicken broth, tomatoes, almonds, chili powder, sugar, sesame seeds, salt, thyme, ground cinnamon, black peppercorns, clove, corn tortilla, chocolate, skinless, cooking spray, rice, rice, salt, fresh cilantro

Taken from www.myrecipes.com/recipe/chicken-mole-with-cilantro-rice (may not work)