Try this Chicken Mole recipe, or contribute your own. "Cilantro" and "Chicken" are two of the tags cooks chose for Chicken Mole.
Yield: 6 Servings Ready in 1 hours
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|1 tsGround coriander|
|1 tsGround cumin|
|1 tbolive oil|
|1 tbChili powder|
|1/2 cWhole blanched almonds|
|3/4 tsGround cinnamon|
|1 cn(4-ounce) chopped mild green|
|1/2 Square (1-ounce) unsweetened|
|2 tbFresh Cilantro; chopped|
|1 cn(14 1/2-ounce) diced|
|3 lbBone-in chicken parts such|
|1/2 smOnion, cut into chunks|
Chicken Mole Preparation
(Found at http://homearts.com/helpers/cooking/0296mexi.htm) Mole is a thick, rich, and spicy Mexican sauce traditionally made from a blend of chiles, ground seeds or nuts, spices, and a small amount of unsweetened chocolate. Weve adapted the traditional mole sauce, using supermarket ingredients. Serve with rice. 1. Prepare Mole Sauce: In blender at high speed or in food processor with knife blade attached, blend all sauce ingredients until smooth. 2. In nonstick 12-inch skillet over medium-high heat, heat olive oil. Add chicken and cook until golden; remove to plate. 3. To skillet, add Mole Sauce, 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 to 35 minutes until juices run clear when chicken is pierced with tip of knife. Sprinkle with cilantro to serve. Each serving: About 240 calories, 25 g protein, 10 g carbohydrate, 13 g total fat (2 g saturated), 69 mg cholesterol, 780 mg sodium. Posted to FOODWINE Digest 9 November 96 Date: Sat, 9 Nov 1996 17:32:32 -0600 From: Ellen Court
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