Chicken Tomatillo Sauce with Mole Chile
Saved in 2 recipe boxes and 2 cookbooks
|5||ounces||chicken breast halves, boneless and skinless|
|½||each||sweet red bell pepper||sliced|
|4||tablespoons||monterey jack cheese|
|4||small||potato||boiled and halved|
|2||large||cucumbers||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: 2015-02-26