1 chicken, cut into 8 pieces
Salt and pepper, to taste
2 tablespoon oil
1 (8.25-ounce) jar Dona Maria Mole or similar mole sauce
4 cups chicken broth
½ teaspoon sea salt
1 tablespoon olive oil
1 large head cauliflower, cut into florets
2 small avocados, pitted and peeled
½ tablespoon fresh lime juice
1 garlic clove, minced
Sea salt, to taste
Your favorite salsa
1 cup cherry tomatoes, cut in half
1 bunch arugula, washed
Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces, and as they brown, remove them from the skillet and set aside. Pour off any excess fat, leaving about 1 tablespoon oil in the frying pan. Add the mole sauce and stir it over medium heat until the mole begins to simmer. Then stir in the chicken broth, and keep stirring until the ingredients are well-combined. Place the browned chicken in the mole sauce, and bring the sauce to a boil. Reduce the heat to low, cover, and simmer the chicken and sauce for about 20 minutes.
Using cheese grater with the large holes, grate the cauli-flower florets. In another large skillet, heat the olive oil
over medium. Add the riced cauliflower mixture and sea salt. Cook for 6 to 10 minutes stirring occasionally until
the cauliflower is tender and just browning.
In another small bowl, combine the avocado, lime juice, garlic, and sea salt, using the back of a fork to mash
The Burrito Bowl
In separate serving bowls arrange the arugula and cherry tomatoes, and then add the cauliflower rice, chicken mole, guacamole, and salsa. Serves 8.
Tags: december 2016