Chicken Tomatillo Sauce With Mole Chile Recipe - Cooking Index
Chicken Tomatillo Sauce With Mole Chile Recipe - Cooking Index
| 5 oz | 142g | Skinless boneless chicken breasts - (1 fillet) |
| Freshly ground black pepper | ||
| Mexican spice mix | ||
| Olive oil spray | ||
| 1/2 | Red bell pepper - sliced | |
| 2 oz | 56g | Sliced mushrooms - (2 or 3 oz) |
| ** s a u c e ** | ||
| 1/2 cup | 118ml | Green tomato-chile sauce |
| 3 tablespoons | 45ml | Mole chili pepper paste |
| 1/2 | Sweet onion - roasted | |
| 1 | Garlic - roasted, to taste | |
| 1/2 | Chipotle pepper - with | |
| 1 teaspoon | 5ml | Adobo sauce |
| 1/4 cup | 15g / 0.5oz | Diced tomato - or salsa |
| 1/2 cup | 118ml | Coffee |
| 1 cup | 237ml | Nonfat chicken broth |
| 1/2 teaspoon | 2.5ml | Lemon zest - minced, or more |
| Fresh chopped cilantro - last garnish | ||
| 8 oz | 227g | Cooked egg noodles |
| 4 tablespoons | 60ml | Monterey jack cheese - with |
| Chopped jalapeno - crumbed | ||
| * s i d e s * | ||
| 2 cups | 474ml | Zucchini - julienne |
| Orange zest - to taste | ||
| Fresh herbs - thyme | ||
| 4 | Potato - boiled and halved (small) | |
| * condiments * | ||
| 1 | Jicama - sticks (small) | |
| 2 | Cucumbers - cut into spears (large) | |
| 8 oz | 227g | Radishes - quartered |
| 1 | Orange - sliced | |
| 4 tablespoons | 60ml | Plain low fat yogurt |
To roast onion and garlic, peel and trim the onion; slice the head of garlic to expose the cloves. Seal in an aluminum foil packet. Moisten with olive oil spay (optional). Roast in a oven 325degF until aromatic (45 to 60 mins.)
Trim the chicken breast of fat. Slice it along the grain diagonally; then cut into strips. Season with black pepper and your choice of a Mexican spice blend (such as Cre-ole Spice Blend, posted previously). Spray a wok lightly; heat the wok to sear and slightly char the chicken. When no longer pink add the bell peppers and mushrooms. Make awell in the wok's center and add the sauce item in the order list.
When the mole paste blends with the sauce liquids, stir to combine all. Make about 1 to 1-1/4 cups of the sauce: Add water and/or broth to thin the sauce as it simmers. Taste and adjust lemon and/or pepper. Stir in chopped fresh cilantro and spoon stew over the hot cooked noodles; then sprinkle with Jalapeno Jack cheese. Serve with zucchini steamed with orange zest and thyme; boiled potato wedges, well drained; condiments.
Mushroom Tomatillo Sauce with Mole Chile (Variation). Use a variety of domestic and wild mushrooms. Thin the sauce with strained soaking liquid and/or vegetable broth.
Pasta: fettucine, spaghetti, short lasagna, or home-style (thick). Broth: we used about 1/2 cup 99% fat free, low salt chicken broth, and then switched to water to thin the sauce as it simmered. Mole contains ancho peppers, vegetables oil, toasted bread (crumbed), sugar, chocolate, sesame seed and/or nuts (ground) and salt, pepper, and dried herbs and spices to taste; such as oregano, cinnamon, etc. Potato: traditionally white, but gold, sweet (not yam) or blue would also be welcome. Add more Chipotle with Adobo to please the taste. The Cre-ole' spice blend is hot, spicy, sweet: Caribbean!
"This version of a Chicken Stew on Noodles recaptures the flavor of an Aji we had at a Peruvian restaurant. Make your own sauces or buy convenient jars and cans. The potato on the side is not just traditional: it finds that spot on the tongue that wanted something.
Source:
Hanneman (Jun 97) Riverside, CA
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