Chicken Mole
FROM: Marcus
PREP TIME: 30
COOK TIME: 15
SERVINGS: 6
DESCRIPTION:
Chicken Mole made just like our favorite mexican recipe
INGREDIENTS:
6 medium chicken breast halves (about 2-1/4 pounds total)
2 tablespoons olive oil or cooking oil
1 small onion, chopped
1 clove garlic, minced
1-1/2 teaspoons chili powder
1 teaspoon sesame seed
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 small tomato, chopped
1 tomatilla, peeled and cut into wedges or 1 small tomato, chopped
1/2 cup chicken broth
1/2 cup tomato sauce
2 tablespoons raisins
2 teaspoons unsweetened cocoa powder
Several dashes bottled hot pepper sauce
Hot cooked rice
Toasted pumpkin seeds or slivered almonds (optional)
DIRECTIONS:
1. Skin chicken. In a large skillet cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Add onion, garlic, chili powder, sesame seed, salt, cumin, and cinnamon. Cook and stir for 30 seconds.
2. Stir in tomato, tomatilla, chicken broth, tomato sauce, raisins, cocoa powder, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until chicken is tender and no longer pink. Using a slotted spoon, remove chicken. Simmer sauce to reduce to desired consistency (4 to 5 minutes).
3. To serve, spoon sauce over chicken and rice. Sprinkle with pumpkin seeds or almonds
SHOPPING LIST :
Check each Item!
6 medium chicken breast halves (about 2-1/4 pounds total)
2 tablespoons olive oil or cooking oil
1 small onion
1 clove garlic
1-1/2 teaspoons chili powder
1 teaspoon sesame seed
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 small tomato, chopped
1 tomatilla tomato
1/2 cup chicken broth
1/2 cup tomato sauce
2 tablespoons raisins
2 teaspoons unsweetened cocoa powder
Several dashes bottled hot pepper sauce
Hot cooked rice
Toasted pumpkin seeds or slivered almonds (optional)
