| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | *web/email, Chicken, Lowfat, Mexican dis | 6 | Servings |
INGREDIENTS
| 1 | Skinless 3-lb chicken | |
| 2 | T | Natural peanut butter |
| 2 | T | Chocolate syrup |
| 3 | T | Chili powder |
| 1 | c | Tomato sauce |
| 1/2 | c | Ground cloves |
| 1/2 | t | Ground cinnamon |
| 1/2 | t | Paprika |
| 1 | t | Salt, or to taste |
| 1 | c | Peas |
| 6 | Flour tortillas | |
| 3 | c | Cooked rice |
| 0 | om Pat Hanneman, Ed. <kitpath@earthlink.net> Temple del Sol |
INSTRUCTIONS
A homestyle mole that can be prepared without specialty ingredients. If you leave the skin on the chicken, skim the broth before making the gravy Wash chicken, cut into 8 pieces. Place in a pot with enough water to cover chicken. Bring to boil, reduce heat, cover and simmer about 15 minutes. Remove all the broth and add back 1+2/3-cups. Mix the sauce ingredients in a bowl, add to the pot and mix well. Bring to a boil, reduce heat and cook about 25 minutes. Add peas and cook 5 minutes. Serve with rice and tortilla. PER SERVING: 536 cals, 14g fat (22% cff) SUBSTITUTE skinless boneless chicken breast halves, 1 per serving: 465 cals, 9g fat (17% cff). serves something that tastes like it was made this way. No peas. Instead, the cafe uses this stew to make chimichanga. Serves with lettuce and spicy rice. Recipe by: Mexican Cooking Made Easy by Diane Soliz-Martese Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 06, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 501
Calories From Fat: 130
Total Fat: 15.2g
Cholesterol: <1mg
Sodium: 1615.3mg
Potassium: 1093.3mg
Carbohydrates: 94.1g
Fiber: 24.1g
Sugar: 9.5g
Protein: 15.6g