Chicken Mole No.2 Recipe

Mexican Recipes To-Go

Mexican Mole Recipes

Ingredients:

14 1/2 oz Can diced tomatoes
Or
Equivalent fresh
4 oz Can chopped mild
Green chiles
1/2 cup Whole blanched almonds
1/2 small Onion cut in chunks
1 small Garlic clove
1 tbsp Chili powder
1 tsp Ground cumin
1 tsp Coriander
1 tsp Salt
3/4 tsp Ground cinnamon
1/2 tsp Sugar
1 tbsp Olive oil
3 lb Bone-in chicken parts
(dark meat is best in
This dish) skin removed
1/2 1-oz. square unsweetened
Chocolate, chopped
2 tbsp Chopped fresh cilantro

Instructions:

Blend mole sauce in a blender or food processor until smooth. In
12-inch skillet heat olive oil over medium-high heat. Cook chicken
until golden. Remove to a plate. Add mole sauce to skillet with
chopped chocolate and 1/4 cup water. Cook stirring until chocolate
melts. Return chicken to skillet, heat to boiling. Reduce heat to
low, cover and simmer 30 minutes until juices run clear. Sprinkle
with cilantro and serve with rice. Walt MM

per serving: 240 calories, 25 g protein, 10 g carbohydrate, 13 g
total fat (2 g saturated), 69 mg cholesterol, 780 mg sodium.

Linda Simerson linda@ecesis.ncsu.edu 515-5129

From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt

Servings: 1

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