Ingredients

The following ingredients have 4 Servings
  • 3 Whole Chicken Breasts
  • 14.5 Ounces Thai Coconut Milk
  • 12 Ounces Pumpkin Mole Sauce
  • 3 Tbsp Adobo Seasoning
  • 1 Tbsp Guajillo Chili Pepper
  • 1 Cup Jasmine Rice
  • 6 Ounces Frozen Cut Okra
  • 6 Ounces Frozen Corn

Instruction

  • Cook the rice according to bag instructions. If you have some chicken stock, feel free to substitute that for the water. In the final 3 minutes of cooking, add the corn and okra.Season the chicken with the adobo and guajillo spices. Bake for 20 minutes and let cool for 1 - 2 minutes. In a skillet, add the coconut milk and the mole sauce and mix and simmer for 2 minutes. Add in the chicken and braise for another 10 minutes. Serve over the rice and top with plenty of the sauce.