Chicken Tomatillo Sauce with Mole Chile

Name: Chicken Tomatillo Sauce with Mole Chile
Cook time: P1H
Total time: P1H
Yield: 4
Cuisine: Mexican
Ingredients: chicken breast halves, boneless, skinless; sweet red bell peppers; mushrooms; green tomatoes; hot chili peppers; onions; garlic; chipotle chili peppers; tomatoes; coffee; chicken broth; lemon zest; egg noodles; monterey jack cheese; zucchini; potatoes; jicama; cucumbers; radishes; oranges; yogurt

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

Ingredients

Amount	Measure	Ingredient	Features
144.5	ml/g	chicken breast halves, boneless, skinless
0.5	each	sweet red bell peppers sliced
57.8	ml/g	mushrooms sliced

Sauce
118	ml	green tomatoes sauce	*
45	ml	hot chili peppers
0.5	each	onions roasted
1	head	garlic roasted	*
0.5	each	chipotle chili peppers	*
59	ml	tomatoes
118	ml	coffee
237	ml	chicken broth
2.5	ml	lemon zest
231.2	ml/g	egg noodles cooked
6E+1	ml	monterey jack cheese
473	ml	zucchini julienned
4	small	potatoes boiled and halved
1	small	jicama sticks
2	large	cucumbers cut into spears
231.2	ml/g	radishes quartered
1	each	oranges sliced
6E+1	ml	yogurt

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.