Chicken Mole
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
cut in parts |
*
|
| 4 | cups |
water
|
|
| 1 | each |
mole sauce
jar |
* |
| ¼ | cup |
tomato sauce
|
|
| ½ | tablespoon |
chocolate
mexican |
*
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
cut in parts |
*
|
| 946 | ml |
water
|
|
| 1 | each |
mole sauce
jar |
* |
| 59 | ml |
tomato sauce
|
|
| 7.5 | ml |
chocolate
mexican |
*
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Put chicken in dutch oven and cover with water (more than 4 cups may be needed).
Boil in medium-high heat for 20 minutes, or until chicken is tender.
In a small bowl mix mole, tomato sauce, Mexican chocolate and chicken bouillon cube.
Remove one cup of broth from the Dutch oven, and add it to the mole mixture.
Mash the ingredients together with a potato masher, until it is creamy and has no lumps.
Add salt to taste. Then pour mole sauce into the Dutch oven, and mix with boiled chicken.
Cook another 20 minutes, then turn off heat and cover.
