Mexican chicken mole (moo-lay)

Main Ingredient: Poultry Chicken
Course: Sauces and dressings
Cuisine: Various North American Various South American
Yield:

Mexican chicken mole (moo-lay) ingredients

chicken
1⁄3 c Sifted flour
3 T Chili powder, divided
2 t Salt
1⁄2 t Pepper
3 T Vegetable oil
1 c Chopped onion
2 (2 ½ to 3 lb.)
Broiler-fryer chickens
Cut up
3 clv garlic, chopped
3⁄4 c water

Cooking Mexican chicken mole (moo-lay)

1. : chocolate mole sauce : 10 oz can tomatoes and green chilies : 1 c tomato puree : 1 ts chicken instant bouillon : 6 oz semi-sweet chocolate morsels : garnish : 1 c chopped peanuts chicken: in large bowl or bag, combine flour, 1 table- spoon chili powder, salt and pepper.
2. Add chicken pieces; coat well.
3. Heat oil in skillet.
4. Browni half the chicken pieces on all sides on medium heat.
5. Drain on paper towels.
6. Repeat with remaining chicken.
7. In same pan, saute onion and garlic until golden; return chicken to skillet.
8. Add water; simmer, covered, over medium heat 35 to 40 minutes or until tender.
9. Transfer to serving platter and top with chocolate mole sauce.
10. Garnishi each serving with chopped peanuts.
11. Saucei: in small saucepan, combine tomatoes and green chilies, tomato puree, chocolate morsels, remaining chili powder and bouillon.
12. Cook over low heat until morsels are melted and heated through.
13. Serves 6 to 8 and 3 : 1/3 cups sauce.
14. Walt mm +000.