Chicken Tomatillo Sauce with Mole Chile
chicken breast halves, boneless, skinless
sweet red bell peppers
hot chili peppers
chipotle chili peppers
monterey jack cheese
boiled and halved
cut into spears
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.
First published: 1996-01-27 last updated: 2016-02-03