Chicken Tomatillo Sauce with Mole Chile
Ingredients
| 5 | ounces |
chicken breast halves, boneless, skinless
|
|
| ½ | each |
sweet red bell peppers
sliced |
|
| 2 | ounces |
mushrooms
sliced |
|
| Sauce | |||
| ½ | cup |
green tomatoes
sauce |
* |
| 3 | tablespoons |
hot chili peppers
|
|
| ½ | each |
onions
roasted |
|
| 1 | head |
garlic
roasted |
* |
| ½ | each |
chipotle chili peppers
|
* |
| ¼ | cup |
tomatoes
|
|
| ½ | cup |
coffee
|
|
| 1 | cup |
chicken broth
|
|
| ½ | teaspoon |
lemon zest
|
|
| 8 | ounces |
egg noodles
cooked |
|
| 4 | tablespoons |
monterey jack cheese
|
|
| 2 | cups |
zucchini
julienned |
|
| 4 | small |
potatoes
boiled and halved |
|
| 1 | small |
jicama
sticks |
|
| 2 | large |
cucumbers
cut into spears |
|
| 8 | ounces |
radishes
quartered |
|
| 1 | each |
oranges
sliced |
|
| 4 | tablespoons |
yogurt
|
|
Directions
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.
Nutrition Facts
Serving Size 653g (23.0 oz)
