CHICKEN MOLE #2

      Title: CHICKEN MOLE #2
  Categories: Sauces, Mexican
       Yield: 1 Pt
  
  14 1/2 oz Can diced tomatoes
            Or
            Equivalent fresh
       4 oz Can chopped mild
            Green chiles
     1/2 c  Whole blanched almonds
     1/2 sm Onion cut in chunks
       1 sm Garlic clove
       1 tb Chili powder
       1 ts Ground cumin
       1 ts Coriander
       1 ts Salt
     3/4 ts Ground cinnamon
     1/2 ts Sugar
       1 tb Olive oil
       3 lb Bone-in chicken parts
            (dark meat is best in
            This dish) skin removed
     1/2    1-oz. square unsweetened
            Chocolate, chopped
       2 tb Chopped fresh cilantro
  
   Blend mole sauce in a blender or food processor until smooth. In
   12-inch skillet heat olive oil over medium-high heat. Cook chicken
   until golden. Remove to a plate. Add mole sauce to skillet with
   chopped chocolate and 1/4 cup water. Cook stirring until chocolate
   melts. Return chicken to skillet, heat to boiling. Reduce heat to
   low, cover and simmer 30 minutes until juices run clear. Sprinkle
   with cilantro and serve with rice. Walt MM
   
   per serving: 240 calories, 25 g protein, 10 g carbohydrate, 13 g
   total fat (2 g saturated), 69 mg cholesterol, 780 mg sodium.
   
   Linda Simerson linda@ecesis.ncsu.edu 515-5129
   
   From:	matejka@bga.Com (Anita A. Matejkadate:	96-09-09 23:43:38 Edt
[ add our full cookbook to your website ] [ Search The Cookbook ]