SAVORY PUEBLO CHICKEN
Yield Portion Size
1/2 cup |
Red onion, peeled, minced
|
1/4 cup |
Garlic cloves, peeled, minced
|
1 tbsp |
Vegetable oil
|
6 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
|
6-1/3 oz |
Mexican chocolate, crumbled
|
1 cup |
Pumpkin seeds, toasted, salted
|
1/2 cup |
White wine
|
1 tbsp |
Adobo seasoning
|
26-1/2 lbs |
Chicken bone-in pieces (60 pieces)
|
6 tbsp |
Adobo seasoning
|
6 tbsp |
Vegetable oil
|
54 oz |
Calabacista squash, stemmed 3-inch x 1-inch wedges
|
38-1/2 oz |
Carrot, peeled, stemmed 3-inch x 1-inch wedges
|
57-1/2 oz |
Parsnips, peeled, stemmed, 3-inch x 1-inch wedges
|
54 oz |
Red-skinned potatoes, quartered
|
1/3 cup |
Vegetable oil
|
4 tbsp |
Salt
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 128 mg | 13% |
Carbohydrate | 38 g | 13% |
Cholesterol | 225 mg | 75% |
Total Fat | 45 g | 70% |
Iron | 5 mg | 26% |
Potassium | 1338 mg | 0% |
Calories | 865 kcal | 43% |
Sodium | 2693 mg | 112% |
Protein | 75 g | 150% |
Polyunsaturated Fat | 12 g | 57% |
Saturated Fat | 12 g | 59% |
Sugars | 13 g | 1% |
Dietary Fiber | 7 g | 27% |
Vitamin C | 26 mg | 43% |
Vitamin A | 7934 iu | 159% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make HOME-STYLE MOLE SAUCE: Heat oil in 1-quart pot over medium-high heat; sauté onion and garlic for 3 to 5 minutes, or until onions begin to soften.
-
Step 2
Add remaining ingredients and cook over medium-high heat for 10 to 15 minutes, or until sauce thickens.
-
Step 3
Cool to room temperature; transfer sauce to a blender and process for 30 seconds to 1 minute, or until sauce is smooth.
-
Step 4
Hold hot for service.
-
Step 5
To make PUEBLO CHICKEN: In a 2-gallon bowl, combine all ingredients and toss to coat chicken.
-
Step 6
On a full sheet tray lined with parchment, bake chicken at 350°F for 45 to 60 minutes, or until chicken reaches an internal temperature of 165°F.
-
Step 7
Hold hot for service, or serve immediately.
-
Step 8
To make VEGETABLES: In a 1-gallon bowl, combine all ingredients and toss well to coat.
-
Step 9
On a full sheet tray lined with parchment paper, roast vegetables at 350°F for 12 to 15 minutes, or until vegetables are tender and golden.
-
Step 10
To make FOUR PORTIONS: Place 7-1/2 cups roasted vegetables on a 14-inch service platter.
-
Step 11
Arrange 10 pieces roasted chicken across vegetables.
-
Step 12
Evenly spread 1 cup of mole across chicken.
Related Products
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch nowOur Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 CatalogCulinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more