INGREDIENTS

INSTRUCTIONS

Chicken 1/3 c  sifted flour 3 tb chili powder, divided 2  ts salt 1/2
ts pepper 3 tb vegetable oil 1 c  chopped onion 2    (2  1/2 to 3 lb.)
:          broiler-fryer chickens,  :          cut up 3 cl garlic,
chopped 3/4 c  water  :          Chocolate Mole Sauce 10 oz can
tomatoes and green chilies  1 c  tomato puree 1 ts chicken instant
bouillon 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. Walt MM Posted to MM-Recipes Digest V3 #250  Date: Thu, 12 Sep
1996 21:20:14 -0400  From: Walt Gray <waltgray@mnsinc.com>

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