Try this Chicken Mole, Lhj recipe, or contribute your own.
Suggest a better description1. Make Mole Sauce: Pour boiling water over chiles in medium bowl. Heat sherry in small saucepan; add raisins. Let both stand 20 minutes to plump. 2. Meanwhile, heat broiler. Arrange tomatillos and plum tomatoes cut side down on jelly-roll pan. Lightly coat with vegetable cooking spray. Broil 12 to 14 minutes until skin is evenly charred; cool. Peel plum tomatoes; transfer with tomatillos to blender. 3. Toast sesame seeds in medium skillet over medium-high heat, stirring, 1 minute. Transfer to blender. Toast pumpkin seeds in same skillet, until seeds pop. Transfer to blender. Add cinnamon and cloves to skillet; toast 30 seconds to 1 minute, just until fragrant. Transfer to blender. Puree mixture in blender until smooth, adding some of the chicken broth. Pour into Dutch oven.Toast tortillas 2 to 3 minutes, until lightly browned in both sides; tear into small pieces and set aside. 4. Reduce heat to medium. Add oil to skillet. Add onion and cook 3 minutes. Add garlic and almonds and cook 2 minutes more. Transfer to blender. Add soaked chiles and their liquid, raisins and sherry and tortillas; puree until smooth. Add to Dutch oven with roasted tomato mixture, remaining broth and salt. Bring to boil; reduce heat and simmer partially covered, stirring occasionally, 30 minutes. Stir in chocolate until melted. Makes 5 cups. (Can be made ahead. Cover and refrigerate up to one week.) 5. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Brown chicken on all sides, about 10 minutes; discard drippings. Add 2 cups Mole Sauce. (Save any remaining for another use.) Reduce heat; cover and simmer 30 minutes until chicken is cooked through. Sprinkle with pumpkin seeds and serve with rice. Cooking time: 40 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : There are many variations of this national dish of Mexico. Our fiery version pairs wonderfully with chicken; the rich flavor also complements pork and turkey. The mole sauce may be made ahead of time. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #940 by "abprice@wf.net"
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Serving Size: 1 Serving (607g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1119 | ||
Calories from Fat: 732 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.3g | 108 % | |
Saturated Fat 39.9g | 200 % | |
Monounsaturated Fat 26.9g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 83.3mg | 3 % | |
Potassium 1630.3mg | 43 % | |
Total Carbohydrate 113.6g | 33 % | |
Dietary Fiber 31.3g | 125 % | |
Sugars, other 82.3g | ||
Protein 28.3g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1119
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