Chicken Mole and Mexican Rice

Chicken Mole

Ingredients:

Chicken:

Nesco® 11 qt.Pressure Cooker

6-8 Boneless chicken breasts, defrosted

1 teaspoon garlic powder

1 teaspoon poultry seasoning

2 cups water

Mole Sauce:

Nesco® 8” ElectricSkillet

2 Tablespoons vegetable oil

2 cups finely chopped onions

¼ cup chili powder

3 Tablespoons light brown sugar

1 teaspoon salt

1 teaspoon pepper

Pinch of ground cloves

1 16 oz. can diced tomatoes

3 Tablespoons cocoa powder

3 Tablespoons peanut butter

2 cups water

Add water to 11 qt. Nesco® Pressure Cooker. Place chicken breasts on wire rack in cooker and set regulator knob to PRESSURE. Set Cooker to HIGH temp for 5 minutes and press START. Timer will not begin counting down until ideal pressure is reached. Ensure that internal temperature of chicken reaches 180 for doneness. When finished, release the pressure but leave chicken in Cooker to keep warm.

In Nesco® 8” Electric Skillet, heat oil over medium-high heat. Add onion and cook until onions slightly are browned, about 10 to 12 minutes. Stir in chili powder, brown sugar, cloves and cook for 2 minutes, continuing to stir. Mix in tomatoes, cocoa powder, peanut butter and water. Let simmer over medium-low heat for 15 minutes, or until desired thickness is achieved.

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Mexican Rice

12” Electric Skillet

2 cups white rice

1 Tablespoon oil

1 teaspoon garlic

1 teaspoon cumin

1 ½ teaspoon salt

16 oz. tomato paste

4 cups water

2 cups frozen peas and carrots

Preheat Skillet to medium-high and add oil. Reduce heat to medium, add rice, stirring constantly until lightly brown, about 3 minutes. Stir in garlic, cumin, salt, tomato paste and water. Raise heat to medium-high and bring to a boil. Cover and cook until rice is tender. Add peas and carrots, and cook for another 5 minutes. Fluff with a fork and serve.