| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Poultry, Chocolate, Mexican |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, cut in parts |
| 4 |
c |
Of water |
| 1 |
|
Jar of mole |
| 1/4 |
c |
Of tomato sauce |
| 1/2 |
tb |
Of Mexican chocolate |
| 1 |
|
Cube of chicken bouillon |
|
|
Salt to taste |
INSTRUCTIONS
In a Dutch oven put chicken and water, add extra water if 4 cups of water
don't cover chicken. Boil in medium-high heat for 20 minutes, or until
chicken is tender.
In a small bowl put mole, tomato sauce, Mexican chocolate and chicken
bouillon cube. Remove one cup of broth from the Dutch oven, and add it to
the mole mixture. Mash the ingredients together with a potato masher, until
it is creamy and has no lumps. Add salt to taste. Then pour mole sauce into
the Dutch oven, and mix with boiled chicken. Cook another 20 minutes, then
turn off heat and cover. Makes 4 to 5 servings.
I hope you can get mole, but if you can't let me know. Cause my brother got
address to companies that sell Mexican spices, sauces, and products. I'll
get back to you with the empanadas recipe, when I corner my mom. Later.
Susy
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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