Quick Chicken Mole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
DOROTHY CROSS TMPJ72B
2 tsp: Cocoa powder, unsweetened
1 1/2 tsp: Chili powder,
1/2 tsp: Cumin, ground
1/2 tsp: Oregano, dried crushed
1/4 tsp: Salt,
1 can: Tomato sauce, 8-oz can
1/4 cup: Onion, finely chopped
3: Garlic cloves, minced
1 lbs: Chicken breast halves,
Boneless, skinless, cut into
Bite-sized strips,
1 can: Green chili peppers, 4 oz,
Diced, drained
Almonds, toasted sliced, (opt
Flour tortillas or hot cooked rice,
Tomato, chopped, optl
Lettuce, shredded, optl
Avocado, sliced, optl
Directions:
In a 1-1/2 quart microwave-safe casserole, combine cocoa powder, chili
powder, cumin, oregano and salt. Stir in tomato sauce, onion and
garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes
or until mixture is bubbly around edges, stirring once. Stir in
chicken and chili peppers. Cover; cook on high for 8 to 10 minutes
(10 to 12 minutes for low-wattage ovens) or until chicken is tender
and no longer pink inside, stirring every 3 minutes. Garnish with
almonds, if desired.
Serve with warm tortillas or hot cooked rice, tomato, lettuce and
avocado, if desired.
Source: Dorothy Cross TMPJ72B, from BH&G magazine May 1993.
Reformatted by: Wendell Openshaw SRNP05A
Source from luhu.jp
powder, cumin, oregano and salt. Stir in tomato sauce, onion and
garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes
or until mixture is bubbly around edges, stirring once. Stir in
chicken and chili peppers. Cover; cook on high for 8 to 10 minutes
(10 to 12 minutes for low-wattage ovens) or until chicken is tender
and no longer pink inside, stirring every 3 minutes. Garnish with
almonds, if desired.
Serve with warm tortillas or hot cooked rice, tomato, lettuce and
avocado, if desired.
Source: Dorothy Cross TMPJ72B, from BH&G magazine May 1993.
Reformatted by: Wendell Openshaw SRNP05A
Source from luhu.jp