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Chicken Tomatillo Sauce with Mole Chile

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Chicken Tomatillo Sauce with Mole Chile

 

Yield

4 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
5 ounces chicken breast halves, boneless, skinless
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½ each sweet red bell peppers
sliced
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2 ounces mushrooms
sliced
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Sauce
½ cup green tomatoes
sauce
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3 tablespoons hot chili peppers
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½ each onions
roasted
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1 head garlic
roasted
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½ each chipotle chili peppers
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¼ cup tomatoes
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½ cup coffee
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1 cup chicken broth
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½ teaspoon lemon zest
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8 ounces egg noodles
cooked
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4 tablespoons monterey jack cheese
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2 cups zucchini
julienned
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4 small potatoes
boiled and halved
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1 small jicama
sticks
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2 large cucumbers
cut into spears
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8 ounces radishes
quartered
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1 each oranges
sliced
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4 tablespoons yogurt
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Ingredients

Amount Measure Ingredient Features
144.5 ml/g chicken breast halves, boneless, skinless
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0.5 each sweet red bell peppers
sliced
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57.8 ml/g mushrooms
sliced
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Sauce
118 ml green tomatoes
sauce
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45 ml hot chili peppers
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0.5 each onions
roasted
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1 head garlic
roasted
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0.5 each chipotle chili peppers
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59 ml tomatoes
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118 ml coffee
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237 ml chicken broth
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2.5 ml lemon zest
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231.2 ml/g egg noodles
cooked
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6E+1 ml monterey jack cheese
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473 ml zucchini
julienned
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4 small potatoes
boiled and halved
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1 small jicama
sticks
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2 large cucumbers
cut into spears
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231.2 ml/g radishes
quartered
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1 each oranges
sliced
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6E+1 ml yogurt
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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 1¼ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 653g (23.0 oz)
Amount per Serving
Calories 32515% 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?
 

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