Quick Chicken Mole Recipe - Cooking Index
Quick Chicken Mole Recipe - Cooking Index
| 2 teaspoons | 10ml | Cocoa powder - unsweetened |
| 1 1/2 teaspoons | 7.5ml | Chili powder |
| 1/2 teaspoon | 2.5ml | Cumin - ground |
| 1/2 teaspoon | 2.5ml | Oregano - dried crushed |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 | Tomato sauce - 8-oz can | |
| 1/4 cup | 15g / 0.5oz | Onion - finely chopped |
| 3 | Garlic cloves - minced | |
| 1 lb | 454g / 16oz | Chicken breast halves |
| Boneless - skinless, cut into | ||
| Bite-sized strips | ||
| 1 | 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) |
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 BHandG magazine May 1993.
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