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Chicken Tomatillo Sauce with Mole Chile

Chicken Tomatillo Sauce with Mole Chile

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. Prep
20 min.		 Cook
1 hrs		 Ready In
1 hrs
4 servings
Trans-fat Free, High Fiber
 
Metric measurements

Ingredients

5ounces chicken breast halves, boneless and skinless
1/2each sweet red bell pepper sliced
2ounces mushrooms sliced
Sauce
1/2cup green tomato sauce*
3tablespoons chili pepper
1/2each onion roasted
1head garlicVideo roasted*
1/2each chipotle chili *
1/4cup tomato
1/2cup coffee
1cup chicken broth
1/2teaspoon lemon zest
8ounces egg noodles cooked
4tablespoons monterey jack cheese
2cups zucchini julienned
4small potato boiled and halved
1small jicama sticks
2large cucumbers cut into spears
8ounces radishes quartered
1each orange sliced
4tablespoons yogurt
* not incl. in nutrient facts

Directions

To roast onion and garlic, peel and trim the onion; slice the head of garlic to expose the cloves.

Roast in a oven , sealed in an aluminum foil packet, spray (optionally) with a olive oil, until aromatic.

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 ad the bell peppers and mushrooms.

Make a well 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.

First published: last updated: 2013-05-22

 
 
 
 
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Nutrition Facts

Serving Size 653g (23.0 oz)
Amount per Serving
Calories 32515% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 182mg 8%
Total Carbohydrate 18g 18%
Dietary Fiber 10g 42%
Sugars g
Protein 34g
Vitamin A 20% • Vitamin C 149%
Calcium 16% • Iron 14%
* based on a 2,000 calorie diet How is this calculated?