Chicken Mole w/ Green Beans
I forgot to post this from a few weeks back – February 25th to be specific. Pictured here is a dish called Chicken Mole with Green Beans. It’s a recipe we picked up way back in 2000 from Cooking Light and has remained a relative staple for us through the years. It is painfully easy to make and is a nice right turn if you feel like you’re in a food rut. Ever get in a food rut? It happens sometimes. You either don’t have the energy or the time to try new stuff so you end up rotating the same few meals for a while. Steph and I will have this happen for a couple of weeks, then we’ll go on a tangent where we try a bunch of new things for a week – then we’ll hit the rut again. The key is finding good enough stuff to make during the ruts. Our typical “dinner rut” rotation in the winter looks something like this:
- Tacos (with either chicken, ground turkey or TJ’s pork carnitas)
- Pasta (with any of the following: eggplant, sausage, mushrooms)
- Stir fry (TJ’s potstickers, green peppers, mushrooms, rice)
- Beans & Rice (goya black beans and TJ’s brown rice with fried egg and sprinkle of cheese and salsa)
- Pizza (TJ’s whole wheat dough with pizza sauce, fresh mozz and usually mushrooms and green peppers)
The nice thing about the rut meals is that you can add some stuff (and subtract) here and there so it feels like less of a rut. Perhaps “rut” is a bad word to use for this, because it indicates something kind of negative. Might be best to just call these our staples. I’d love to hear what your regular staples are in the comments section if you’re up for it. Anyway, here’s the recipe for the Mole w/ Green Beans (cut the recipe in half if it’s just two people eating):
Ingredients:
- 2 lbs of boneless chicken breast
- 1 pound green beans, trimmed
- Cooking spray
- 2 teaspoons olive oil
- 1 cup finely chopped onion
- 1 tablespoon chili powder (optional)
- 2 1/2 teaspoons bottled minced garlic
- 2 teaspoons unsweetened cocoa
- 2 teaspoons ground cinnamon
- 2 teaspoons dried thyme
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 3/4 cup fat-free, less-sodium chicken broth
Preparation:Heat a large nonstick skillet over medium-high heat. Add chicken; cook until done. Remove chicken and set aside, rinse pan (or get another one) and cook the beans for 7-10 minutes, add the chicken and keep on low. While chicken/beans are cooking, heat oil in another skillet over medium-high heat. Add onion and the next 7 ingredients (onion through salt); cook for 3 minutes or until onion is soft, stirring frequently. Add broth, and cook until thick (about 2 minutes). Spoon sauce over chicken mixture. EAT.
your “rut” looks a lot like our “rut”. except, we have a heavy hand of hamburgers in there – stephen regular, me with a turkey burger. usually accompanied by some frozen fried potato product. tonight it was crispy crowns, a flattened version of tater tots.
looks like a good recipe.
you should throw a pot roast in there! you can have shredded meat whatevers the second night.
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