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Mexican chicken mole
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| Artist: |
_ |
| Categories: |
Chicken, Mexican, North American, Poultry, South American |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3/4
| cup | Chopped green bell pepper | | 1/2
| cup | Chopped onion | | 1
| tbsp | Vegetable oil | | 1
| cl | Garlic, minced | | 1
| tbsp | Sugar | | 3
| tbsp | Unsweetened cocoa | | 1
| tbsp | Chili powder | | 1
| tsp | Ground cumin | | 1/2
| tsp | Salt | | 14 1/2
| oz | No-salt-added whole | | | -tomatoes -- (1 can) | | | Undrained and chopped | | 4 1/2
| oz | Chopped green chiles, (1 | | | -can) drained | | 3
| | Skinned boned chicken | | | -thighs -- (4-oz) | | 3
| | Skinned boned chicken | | | -breast halves -- (4-oz) | | 1/4
| tsp | Salt | | 1
| tbsp | Water | | 2
| tsp | Cornstarch | | 6
| cup | Hot cooked rice | | | Cilantro sprigs , (optional) |
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Procedures:
| 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 | | 3 | arrange chicken over the tomato mixture, and sprinkle with ?teaspoon sal | | 4 | combine water and cornstarch, stirring until blended; add to tomato mixture | | 5 | notes : serve the chicken and tomato mixture over rice. | | 6 | Garnish with cilant |
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