Ecuadorian Mole with Rice

Ecuadorian Mole with Rice

Dinner

Ingredients 2 servings

Instant White Rice 0.25 cup(s)
Chicken Pouch 2.0 package(s)
Soy Curls 1.5 cup(s)
Peanut Butter Powder 2.0 tablespoon(s)
Sunflower Seed Butter 2.0 tablespoon(s)
Cocoa Powder 1.0 tablespoon(s)
Chili Powder 1.0 teaspoon(s)
Cumin 1.0 teaspoon(s)
Garlic Powder 1.0 teaspoon(s)
Smoked Paprica 1.0 teaspoon(s)
Brown Sugar 1.0 tablespoon(s)
Chicken Bouillon Cubes 1.0 cube(s)
Vegetable Bouillon Cubes 1.0 cube(s)

Dietary Restrictions

Poultry Nuts

Recipe Instructions

Boil 1½ cups water with dissolved bouillon. Add instant rice, cover, stand 5 minutes. Mix mole sauce: combine peanut butter powder, cocoa, chili powder, cumin, garlic, paprika, brown sugar, and ¼ cup water into a thick paste. Stir chicken through rice. Pour mole over top. The combination of chocolate and peanut creates a deeply savory sauce that is legitimately impressive at camp.