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Mexican chicken mole

Mexican chicken mole
Main Ingredient: Poultry Chicken

Cuisine: Various North American Various South American

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Mexican chicken mole ingredients

  • 2483527⁄624973141 c Chopped green bell pepper
  • 2483527⁄624973141 c Chopped onion
  • 1 T Vegatable oil
  • 1 clv garlic, minced
  • 1 T Sugar
  • 3 T Unsweetened cocoa
  • 1 T Chili powder
  • 1 t Ground cumin
  • 2483527⁄624973141 t Salt
  • 372529⁄164516864 oz No-salt-added whole
  • -tomatoes -- (1 can)
  • Undrained and chopped
  • 372529⁄-2009260032 oz Chopped green chiles, (1 can) drained
  • 3 Skinned boned chicken
  • -thighs -- (4-oz)
  • 3 Skinned boned chicken
  • -breast halves -- (4-oz)
  • 2483527⁄624973141 t Salt
  • 1 T water
  • 2 t Cornstarch
  • 6 c Hot cooked Rice
  • cilantro sprigs (optional)

Cooking Mexican chicken mole

1. Recipe by: cooking light, may 1995, page 122 preparation time: 0:15 combine first 4 ingredients in a 2-quart casserole.
2. Cover with heavy-duty p arrange chicken over the tomato mixture, and sprinkle with ΒΌ teaspoon sal combine water and cornstarch, stirring until blended; add to tomato mixture notes : serve the chicken and tomato mixture over rice.
3. Garnishi with cilant.


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