Chicken Mole
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 2 ½ | pounds |
chicken pieces
|
|
| 2 | tablespoons |
garlic
minced |
|
| ¾ | cup |
onions
diced |
|
| 2 | cups |
chicken broth
|
|
| 1 | cup |
tomatoes
peeled, seeded, canned |
|
| 2 | tablespoons |
oregano
|
*
|
| ¼ | pound |
hot chili peppers
assorted mexican, stems and seeds removed |
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | tablespoon |
cocoa powder
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | cup |
almonds
shelled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 1.1 | kg |
chicken pieces
|
|
| 3E+1 | ml |
garlic
minced |
|
| 177 | ml |
onions
diced |
|
| 473 | ml |
chicken broth
|
|
| 237 | ml |
tomatoes
peeled, seeded, canned |
|
| 3E+1 | ml |
oregano
|
*
|
| 113.4 | g |
hot chili peppers
assorted mexican, stems and seeds removed |
|
| 2.5 | ml |
cloves
ground |
|
| 15 | ml |
cocoa powder
|
|
| 2.5 | ml |
cinnamon
|
|
| 59 | 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.
