and about 1 cup of chicken stock. Puree until smooth and
eavy sauce pan boil the chicken thighs, no need to salt
For mole, remove stem and seeds from
Heat a pam coated skillet on medium heat. Add mole sauce and whisk as it browns lightly.
Add tomato paste and whisk while adding stock just until gravy consistency.
Add peanut butter and brown sugar (add more by the t until desired sweetness), stirring constantly.
Add cinnamon stick and simmer sauce for 1 1/2 hrs to thicken.
Add chocolate, let melt and stir.
Salt and pepper to taste.
Add cooked boneless, skinless chicken meat in sauce till hot thru. Serve with soft tortillas, corn or flour.
edium high heat, stir together mole paste and about half of
Combine first nine ingredients through cloves in blender and mix until smooth, adding the oil and chicken broth gradually.
Heat another tablespoon of olive oil in a skillet and add spice paste (from blender), cooking on medium heat until fragrant.
Add tomatoes, sauce, peppers, garlic, broth and seasonings and simmer for five minutes until thickened and creamy.
Serve over chicken or fish.
Cut up chicken into small pieces; boil in water with salt, garlic and onions.
When the chicken is cooked, remove 3 to 4 cups (8 ounces) of broth.
Stir the mole thoroughly.
In a pan stir/blend in the mole and 2 tablespoons of oil.
On low heat, cook/simmer the mole.
Mix the mole and allow it to simmer for about 10 minutes.
ven to 350\u00b0F Rinse chicken pieces and place on a
dd cocoa, almonds, tomato sauce, chicken broth,brown sugar, and salt
our 2 cups of hot chicken stock over the chiles and
aking dish.
Place the chicken breasts in the sauce and
mooth sauce.
Place the chicken into a large Dutch oven
Brown chicken in 1 teaspoon of oil in a nonstick skillet over medium-high heat.
Remove.
Add remaining oil, carrot, celery and onion to skillet; saute until tender.
Add tomato sauce, broth, cocoa, sugar, pepper and cinnamon.
Bring to boiling.
Add chicken.
Lower heat and simmer, covered, 12 minutes or until tender.
Sprinkle with almonds.
Makes 4 servings.
il, heat, then stir-fry chicken fast until very golden and
o thicken, stirring frequently. Season chicken lightly with salt and pepper
Place the onion, raisins, currants, garlic, chile powder, sesame seeds, cumin, cinnamon, cocoa powder, hot sauce, tomatoes, tomato sauce, and chicken broth into a slow cooker; stir to mix. Add the chicken breasts, and stir to cover with sauce.
Cover and cook on Low 6 hours, then increase heat to High, and continue cooking until the chicken is tender, about 3 hours more. Or cook on Low for 11 to 12 hours.
Once the chicken is tender, remove, shred, and stir it back into the mole. Serve sprinkled with slivered almonds.
Preheat oven to 400F.
Place the chicken breasts in a baking dish and set aside. In a large non-stick saucepan, heat the oil.
Add the green onions and garlic and saute over medium heat for 1 minute. Add the tomato puree, raisins, water and coriander and cook over low heat for about 10 minutes uncovered.
Pour the sauce over the chicken and bake for 30-45 minutes until chicken is cooked through.
Combine all ingredients in a slow cooker. Cook on low 5-6 hours until chicken is tender. Chicken may be served intact with sauce spooned over, or you may shred the chicken using two forks and stir into the sauce before using as a taco/tortilla filling, or as a dip for chips.
n a skillet, season the chicken breasts and add to the
Cook the chicken with the water, vegetables and