Chicken In Pumpkin-pepper Mole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Ancho or pasilla peppers*,
1/4 cup: Water,
2 lbs: Chicken breasts*,
1/4 cup: Chicken broth,
1 medium: Tomato, cut up
1 medium: Onion, cut up
Salt & pepper,
1/3 cup: Pumpkin seeds*,
2 Cloves: garlic,
1 tbsp: Sugar,
1/2 tsp: Ground coriander,
1/4 tsp: Ground cinnamon,
1/2 tsp: Salt,
GARNISH
Fresh cilantro, sliced nuts,
Chopped tomato, flour
Tortillas, warmed.
Directions:
Directions are for cooking in Microwave oven.
*Use dried peppers *OR* 1/4 ts curshed red pepper flakes. *Chicken: 3 whole
medium breasts, skinned, bonned and halved lengthwise. *You may substitute
blanched almonds for the pumpkin seeds. Whichever you use should be
toasted. Cut up peppers if using fresh, discarding stems and seeds. In 1
Cup glass measure combine peppers and water. Micro-cook uncovered on high
power (100%) 30 to 60 secondends or until boiling. Let stand 30 minutes;
drain. Set aside. Rinse chicken; pat dry. In a 12"x8"x2" micro-safe baking
dish arrange thicker parts of chicken toward edge. Tuck under thin parts.
Sprinkle with salt and pepper. Cover with plastic wrap and vent. Cook on
high (100%) power 8 to 10 minutes or until no longer pink, rearranging
once. For sauce, in a blender container combine, broth, tomato, onion,
seeds or nuts, garlic, sugar, salt, coriander and cinnamon. Cover; blend
till nearly smooth, scraping sides as needed. Transfer to a 4-cup glas
measure; cook, uncovered on high 1 to 2 minutes or till bubly, stirring
once. Serve with sauce and listed garnishes. Nutrition per serving: 196
calories; 25g protien; 6 g corbohydrates; 8 g fat; 54 mg cholesterol; 264
mg sodium; 341 mg potassium; 1 g fiber.
SOURCE: Better Homes and Gardens, 10/90 issue. Formatted for MM by Lynne
(Kakeladi) Sammon, Visalia, CA 10/96
Posted to MM-Recipes Digest by "Robert Ellis" on
Oct 3, 1998
Source from luhu.jp
*Use dried peppers *OR* 1/4 ts curshed red pepper flakes. *Chicken: 3 whole
medium breasts, skinned, bonned and halved lengthwise. *You may substitute
blanched almonds for the pumpkin seeds. Whichever you use should be
toasted. Cut up peppers if using fresh, discarding stems and seeds. In 1
Cup glass measure combine peppers and water. Micro-cook uncovered on high
power (100%) 30 to 60 secondends or until boiling. Let stand 30 minutes;
drain. Set aside. Rinse chicken; pat dry. In a 12"x8"x2" micro-safe baking
dish arrange thicker parts of chicken toward edge. Tuck under thin parts.
Sprinkle with salt and pepper. Cover with plastic wrap and vent. Cook on
high (100%) power 8 to 10 minutes or until no longer pink, rearranging
once. For sauce, in a blender container combine, broth, tomato, onion,
seeds or nuts, garlic, sugar, salt, coriander and cinnamon. Cover; blend
till nearly smooth, scraping sides as needed. Transfer to a 4-cup glas
measure; cook, uncovered on high 1 to 2 minutes or till bubly, stirring
once. Serve with sauce and listed garnishes. Nutrition per serving: 196
calories; 25g protien; 6 g corbohydrates; 8 g fat; 54 mg cholesterol; 264
mg sodium; 341 mg potassium; 1 g fiber.
SOURCE: Better Homes and Gardens, 10/90 issue. Formatted for MM by Lynne
(Kakeladi) Sammon, Visalia, CA 10/96
Posted to MM-Recipes Digest by "Robert Ellis"
Oct 3, 1998
Source from luhu.jp