A finalist in the 2002 Ortega® “Create
a Fiesta, Win a Siesta!” Contest, this dish was submitted
by Loanne Chiu of Fort Worth, Texas. This recipe is a savory
blend of chocolate milk, red bell peppers, taco sauce, salsa,
almonds and a hint of cinnamon to create the perfect combination
of sweet and spicy flavors. The dish is easy to make (no chopping
required) and can be beautifully presented with white rice and
toasted sesame seeds sprinkled on top.
Sweet
and Zesty Chicken Mole
- 1/2 cup all purpose flour
2 teaspoons seasoned salt - divided use
12 (about 4 pounds) chicken thighs, skinless
2 tablespoons vegetable oil
1 bottle ORTEGA Thick & Smooth Taco Sauce - Mild
1 cup ORTEGA Salsa - Homestyle Recipe (Mild)
1 cup NESTLÉ NESQUIK Refrigerated Ready-to-Drink Chocolate
Milk
1/2 cup ground almonds, toasted
1/4 cup raisins (optional)
2 cinnamon sticks
1 red bell pepper, cut into strips
1 garnish romaine lettuce leaves, cooked rice and/or toasted
sesame seeds
- Preheat oven to 400°F
(205°C). Combine flour and 1/2 teaspoon seasoned salt in
shallow dish. Coat chicken with flour mixture.
- Heat oil in large skillet
over medium-high heat. Add chicken; cook, turning frequently,
until golden brown on all sides. Combine taco sauce, salsa, Nesquick,
almonds, raisins, cinnamon and remaining seasoned salt in ungreased
13 x 9-inch baking dish. Place chicken in sauce; spoon sauce
over chicken.
- Bake, uncovered, for 30
minutes; top with red pepper. Continue baking for 15 minutes
or until chicken is no longer pink near bone. Line large serving
platter with lettuce. Mound rice in center of platter; place
chicken and sauce around rice. Sprinkle with sesame seeds.
Makes 6 servings.
Recipe Review: Martin B.
from Hudderfield, Yorkshire, ENGLAND Rated this recipe 5 stars:
One Word!! I have one word to say about this: "mmmmmmmmmmmmmmmmmmmm"
Nothing more needs to be said as you will find out. This has
definitely made an addition into my travel cookbook.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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