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.
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
Preheat oven to 180 (160 Fan) or Gas Mark 4. Prepare the Mexican chicken as directed on pack.
Cook the rice in boiling water according to the pack instructions. Drain the rice and rinse well under cold water. Add the beans, red onion and tomato and mix together.
Dice the avocado and mix with the lemon juice then stir into the rice mixture. Serve the Mexican chicken with the rice.
Write \"Mexican Chicken - 400 degrees F for 45
Boil chicken breasts.
Add minced onion to water.
When done, cool.
Break into shredded consistency.
Add Ortega Mexican chicken, water and black olives; mix together.
Simmer on low for about 2 hours.
Stir occasionally.
Serve warm.
Can serve with tortillas.
For mole, remove stem and seeds from
eavy sauce pan boil the chicken thighs, no need to salt
o submerge them.
Season chicken on both sides with salt
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
il, heat, then stir-fry chicken fast until very golden and
et.
Boil 3lbs of chicken. Let cool, then cube. Set
In a stock pot, add diced onion and olive oil. Saute until clear.
Add seasoning packet and all other \"dry\" ingredients.
Continue to saute dry ingredients for a few minutes, stirring often.
Whisk in the water and lime juice (if using)and heat to boiling.
Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
Stir thoroughly and reduce heat to a simmer.
Let simmer for ~30 minutes and enjoy
It's even better the next day.