| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
|
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(14 1/2-ounce) diced tomatoes |
| 1 |
cn |
(4-ounce) chopped mild green chiles |
| 1/2 |
c |
Whole blanched almonds |
| 1/2 |
sm |
Onion, cut into chunks |
| 1 |
sm |
Garlic clove |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Olive oil |
| 3 |
lb |
Bone-in chicken parts such as thighs, drumsticks, and/or breast halves, skin removed |
| 1/2 |
|
Square (1-ounce) unsweetened chocolate, chopped |
| 2 |
tb |
Chopped fresh cilantro |
INSTRUCTIONS
MOLE SAUCE
(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. We've 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 <CourtMoss@NOVA-NET.NET>
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”