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Chicken Mole Verde
Subtle flavors of spice and tang make this chicken dish a winner. Enjoy the light but filling stew of white beans and chicken in a flavorful mole verde sauce that's full of herbs and spices. A zippy cabbage salad on top adds the perfect amount of acid to bring balance.
Nutritional facts
Protein
50g
Carbs
31g
Calories
400
Fat
8g
Ingredients
Canola and Olive Oil Blend, Red Onion, Red Wine Vinegar, Cornmeal, Allspice, Cumin, Cilantro, Sugar, Onion, Kosher Salt, Clove, Epazote, Canned Cannelini Beans, Jalapeno Peppers, Cabbage, Chicken Base, Tomatillo, Crushed Red Pepper, Chicken Breast, Italian Parsley
Reviews
3.5
Based on 56 reviews
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Jared Zullo · 01/11/24
More Teresa Wilson’s delicious meals
About Teresa Wilson
Born in Denver, Colorado, Chef Teresa Wilson spent much of her early life traveling throughout the United States — as well as Spain and Japan — before moving to Austin as an eighth-grader in 1975. She received a full scholarship to attend The University of Texas at Austin and graduated with a B.S. in chemical engineering. Wilson got her start in the restaurant business in 1980 by honing her restaurant management skills in Bill Miller Bar-B-Q's management program. She went on to become acting manager at Basil’s Restaurant in Austin from 1983 to 1999 and eventually established herself as head chef at some of the city's most renown restaurants, including Basil’s, Aquarelle, and Sala & Betty, her most recent venture where she was chef/owner. Wilson enjoys jogging, reading, her four children, and traveling.
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