On Friday, October 31, 2003, 11:28 AM, you wrote:
>> Can't you just let it go and concentrate on other *real* TB-ish
>> topics?
MR> Not until we get that mole recipe! :-)
ok, so I went to allrecipes.com and found this, so we can END this
thread:)
Super Chicken Mole
A straightforward version of the classic Chicken Mole. Chicken breasts are
simmered in a dark tomato chile sauce with a hint of chocolate. Serve with rice
or corn tortillas. Prep Time: approx. 20 Minutes. Cook Time: approx. 30
Minutes. Ready in: approx. 50 Minutes. Makes 3 servings.
Printed from Allrecipes, Submitted by Darren
2 tablespoons vegetable oil
2 onions, finely chopped
1 pound tomatoes, chopped
2 tablespoons chopped fresh parsley
2 hot chile peppers, minced
1 tablespoon finely chopped fresh cilantro
ground black pepper to taste
1/2 teaspoon white sugar
3 skinless, boneless chicken breast halves
1/4 cup chopped fresh oregano
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 bay leaf
2 (1 ounce) squares unsweetened chocolate, grated
1/2 lime, juiced
1 bunch chopped cilantro
Directions
ALL RIGHTS RESERVED Copyright © 2003
www.allrecipes.com
----------------------------------------- Side 2 Cut Out Below
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1 Heat the oil in a large deep skillet over medium heat. Add onions, and cook for a few
minutes, then stir in tomatoes, and cook until they release all of their juice.
Stir in the hot chile
peppers, cilantro, black pepper and sugar. Bring to a boil, and let it cook for
about 10 minutes to thicken.
2 Add chicken breasts to the skillet, along with the oregano, cinnamon, cumin, bay
leaf,
chocolate and lime juice. Simmer over medium heat for 15 to 20 minutes or until
chicken breasts are
cooked through. Chicken breasts should have an internal temperature of 170 degrees
F (75 degrees C)
when fully cooked. Remove bay leaf, and serve chicken breasts smothered in sauce.
Garnish with
additional fresh parsley or cilantro.
--
Paul
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