Chik'n Molé with Spanish Rice

Up till now I have been posting Deserts, lets do some real food!

This is Chik'n Molé with Spanish Rice. Lets start with the rice, it's long grain rice cooked with a can of Herdez Salsa Casera or crushed tomatoes (1) your choice. Get that simmering then move on to the Chik'n. Your probably wondering why I'm spelling it that way, I'm using a product by (2) Quorn called naked Chik'n cutlets. It's a very versatile food, there is so much you can do with it. For this dish you could either sauté it or grill it. While the Chik'n is browning get the sauce ready, Mole can be bought from the mexican section at your grocery store, I use (3) Doña María brand Mole. Directions call for 1 part Mole to 4 parts water or broth so I use ¼ cup Mole in 1 cup broth - make broth first with any vegetable base and one MiniCube of Knorr Chipotle Seasoning, then while broth is hot stir in Mole and whisk in until melted and thick like (4) gravy. By now your rice should be (5) fully cooked and your (6) Chik'n should be done as well. Take the Chik'n out of the skillet and (7) refry the rice in olive oil to give a little crunch. Put the rice on the plate and the Chik'n next to it then spoon some Mole sauce over the Chik'n and Enjoy.

click on (numbers) above for links to step by step pictures