Chicken Coloradito Orecchiette
2020-04-14- Cuisine: Mexican-Inspired, Type: Entrée,
Classic Oaxacan Mole tossed with poached chicken, roasted delicata squash and roasted sesame seeds
Recipe created by Matt Harding
Instructions
Step 1
In a large rondo over medium high heat add oil. Add chicken and heat.
Step 2
When chicken is hot, add diced tomatoes, continue to heat.
Step 3
Add mole and chicken stock bring to a simmer.
Step 4
Reheat precooked orecchiette in boiling and water and when hot remove and shake well to remove water, add to pan.
Step 5
Toss well, check seasoning and plate. Garnish with queso fresco and scallions and sesame seeds.
Ingredients
- 3 lb Barilla Orecchiette
- 6 oz blended oil
- 18 oz chicken, poached, shredded
- 12 oz tomatoes, diced
- 24 fl oz Mole sauce
- 18 oz chicken stock
- 48 oz delicata squash, roasted
- 6 oz scallion, bias cut
- 2 tbsp sesame seeds, toasted
Chef Recommended Cuts
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Nutritional Info
This information is per serving.
Nutrition Facts
Serving Size 202g
Servings Per Container
Amount Per Serving
Calories 390
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 180mg
8%
Total Carbohydrate 55g
18%
Dietary Fiber 3g
12%
Sugars 8g
Protein 15g
30%
Vitamin A %
Vitamin C %
Calcium 32%
Iron 3%
Allergy Information: Contains Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nuts, Wheat. May also contain Crustaceans, Gluten Mustard, Sesame Seeds.
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.