Chicken Coloradito Orecchiette2020-04-14
Classic Oaxacan Mole tossed with poached chicken, roasted delicata squash and roasted sesame seeds
Recipe created by Matt Harding
In a large rondo over medium high heat add oil. Add chicken and heat.
When chicken is hot, add diced tomatoes, continue to heat.
Add mole and chicken stock bring to a simmer.
Reheat precooked orecchiette in boiling and water and when hot remove and shake well to remove water, add to pan.
Toss well, check seasoning and plate. Garnish with queso fresco and scallions and sesame seeds.
- 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
This information is per serving.
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.