Chicken Mole II

"This mole is milder in flavor than a traditional Mexican mole. "
 
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Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • Chicken: In a large bowl or plastic bag, combine flour, 1 measuring tablespoon chili powder, the salt and pepper.
  • Add chicken pieces (2 to 3 at a time); coat well.
  • Heat oil in a large skillet; brown half the chicken pieces on all sides over medium heat. Drain thoroughly on paper towels.
  • Repeat with remaining chicken.
  • In small skillet, saute onion and garlic until golden.
  • Return chicken to skillet. Add the water; simmer, covered, over medium heat about 35 to 40 minutes or until chi cken is tender.
  • Transfer to a serving platter and top with Chocolate Mole Sauce. Garnish each serving with chopped peanuts.
  • Chocolate Mole Sauce: In a small saucepan combine tomatoes and green chilies, tomato puree, semi-sweet chocolate morsels, remaining chili powder and bouillon.
  • Cook over low heat until morsels melt and sauce is heated through.
  • Makes 6 to 8 servings and 3 1/2 cups sauce.

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Reviews

  1. Yum, rich and tasty and not too spicy. Great recipe.
     
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