| MEXICAN CHICKEN MOLE (MOO-LAY) Chicken: 1/3 c. sifted flour 3 Tbsp. chili powder, divided 2 tsp. salt 1/2 tsp. pepper 3 Tbsp. vegetable oil 1 c. chopped onion 2 (2 1/2 to 3 lb.) broiler-fryer chickens, cut up 3 garlic cloves, chopped 3/4 c. water Chocolate Mole Sauce: 1 (10 oz.) can tomatoes and green chilies 1 c. tomato puree 1 tsp. chicken instant bouillon 1 (6 oz.) semi-sweet chocolate morsels Garnish: 1 c. chopped peanuts Chicken: In large bowl or bag, combine flour, 1 table- spoon chili powder, salt and pepper. Add chicken pieces; coat well. Heat oil in skillet. Brown half the chicken pieces on all sides on medium heat. Drain on paper towels. repeat with remaining chicken. In same pan, saute onion and garlic until golden; return chicken to skillet. Add water; simmer, covered, over medium heat 35 to 40 minutes or until tender. Transfer to serving platter and top with Chocolate Mole Sauce. Garnish each serving with chopped peanuts. Sauce: In small saucepan, combine tomatoes and green chilies, tomato puree, chocolate morsels, remaining chili powder and bouillon. Cook over low heat until morsels are melted and heated through. Serves 6 to 8 and 3 1/3 cups sauce. -- rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear. |
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Chicken Mole
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