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Chicken Mole

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Submitted by chino90

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

3 45
TABLESPOONS ML VEGETABLE OIL
2 ½ 1.1
POUNDS KG CHICKEN PIECES
2 3E+1
TABLESPOONS ML GARLIC
minced
¾ 177
CUP ML ONIONS
diced
2 473
CUPS ML CHICKEN BROTH
1 237
CUP ML TOMATOES
peeled, seeded, canned
2 3E+1
TABLESPOONS ML OREGANO *
¼ 113.4
POUND G HOT CHILI PEPPERS
assorted mexican, stems and seeds removed
½ 2.5
TEASPOON ML CLOVES
ground
1 15
TABLESPOON ML COCOA POWDER
½ 2.5
TEASPOON ML CINNAMON
¼ 59
CUP ML ALMONDS
shelled *

Directions

HEAT THE OIL in a large, lidded skillet and brown the chicken pieces on all sides.

Add all other ingredients, bring to a boil, cover, reduce heat to low and simmer until chicken is done, about 30 minutes.

Remove the chicken to a platter and set aside.

Place the cooking liquid in a blender or food processor and blend until as smooth as possible.

Return the sauce to the skillet, replace the chicken and cook everything together another 10 minutes.

Serve with tortillas, rice, beans and tamales.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 424 53% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 206mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 82g
Vitamin A 12% Vitamin C 65%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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