| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Mexican |
4star, Pasta, Peru |
4 |
Servings |
INGREDIENTS
| 5 |
oz |
Skinless boneless chicken breasts; (1 fillet) |
|
|
Freshly ground black pepper |
|
|
Mexican spice mix |
|
|
Olive oil spray |
| 1/2 |
|
Red bell pepper; sliced |
| 2 |
oz |
Sliced mushrooms; (2 or 3 oz) |
| 1/2 |
c |
Green tomato-chile sauce |
| 3 |
tb |
Mole chili pepper paste |
| 1/2 |
|
Sweet onion; roasted |
| 1 |
|
Head garlic; roasted, to taste |
| 1/2 |
|
Chipotle pepper; with |
| 1 |
ts |
Adobo sauce |
| 1/4 |
c |
Diced tomato; or salsa |
| 1/2 |
c |
Coffee |
| 1 |
c |
Nonfat chicken broth |
| 1/2 |
ts |
Lemon zest; minced, or more |
|
|
Fresh chopped cilantro; last garnish |
| 8 |
oz |
Cooked egg noodles |
| 4 |
tb |
Monterey jack cheese; with |
|
|
Chopped jalapeno; crumbed |
| 2 |
c |
Zucchini; julienned |
|
|
Orange zest; to taste |
|
|
Fresh herbs; thyme |
| 4 |
sm |
Potato; boiled and halved |
| 1 |
sm |
Jicama; sticks |
| 2 |
lg |
Cucumbers; cut into spears |
| 8 |
oz |
Radishes; quartered |
| 1 |
|
Orange; sliced |
| 4 |
tb |
Plain lowfat yogurt |
INSTRUCTIONS
SAUCE
SIDES
CONDIMENTS
To roast onion and garlic, peel and trim the onion; slice the head of
garlic to expose the cloves. Seal in an aluminum foil packet. Moisten with
olive oil spay (optional). Roast in a oven 325degF until aromatic (45 to 60
mins.)
Trim the chicken breast of fat. Slice it along the grain diagonally; then
cut into strips. Season with black pepper and your choice of a Mexican
spice blend (such as Cre-ole Spice Blend, posted previously). Spray a wok
lightly; heat the wok to sear and slightly char the chicken. When no longer
pink add the bell peppers and mushrooms. Make awell in the wok's center and
add the sauce item in the order list.
When the mole paste blends with the sauce liquids, stir to combine all.
Make about 1 to 1-1/4 cups of the sauce: Add water and/or broth to thin the
sauce as it siimmers. Taste and adjust lemon and/or pepper. Stir in chopped
fresh cilantro and spoon stew over the hot cooked noodles; then sprinkle
with Jalapeno Jack cheese. Serve with zucchini steamed with orange zest and
thyme; boiled potato wedges, well drained; condiments.
Mushroom Tomatillo Sauce with Mole Chile (Variation). Use a variety of
domestic and wild mushrooms. Thin the sauce with strained soaking liquid
and/or vegetable broth.
Pasta: fettucine, spaghetti, short lasagna, or homestyle (thick). Broth: we
used about 1/2 cup 99% fat free, low salt chicken broth, and then switched
to water to thin the sauce as it simmered. Mole contains ancho peppers,
vegetables oil, toasted bread (crumbed), sugar, chocolate, sesame seed
and/or nuts (ground) and salt, pepper, and dried herbs and spices to taste;
such as oregano, cinnamon, etc. Potato: traditionally white, but gold,
sweet (not yam) or blue would also be welcome. Add more Chipotle with Adobo
to please the taste. The Cre-ole' spice blend is hot, spicy, sweet:
Caribbean!
"This version of a Chicken Stew on Noodles recaptures the flavor of an Aji
we had at a Peruvian restaurant. Make your own sauces or buy convenient
jars and cans. The potato on the side is not just traditional: it finds
that spot on the tongue that wanted something. A lot of food: mc estimates
315 cals; 5 g fat; 13.5% cff."
Recipe by: Hanneman (Jun 97) Riverside, CA
Posted to MC-Recipe Digest V1 #1069 by KitPATh <phannema@wizard.ucr.edu> on
Jan 31, 1998
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