| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
*web/email, Chicken, Lowfat, Mexican dis |
6 |
servings |
INGREDIENTS
| 1 |
|
Skinless 3-lb chicken |
| 2 |
tb |
Natural peanut butter |
| 2 |
tb |
Chocolate syrup |
| 3 |
tb |
Chili powder |
| 1 |
c |
Tomato sauce |
| 1/2 |
c |
Ground cloves |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Paprika |
| 1 |
ts |
Salt; or to taste |
| 1 |
c |
Peas |
| 6 |
|
Flour tortillas |
| 3 |
c |
Cooked rice |
INSTRUCTIONS
SAUCE
ADDITIONS
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
1. 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.
2. 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).
01/99 from Pat Hanneman (Ed.) <kitpath@earthlink.net> Temple del Sol
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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