Chicken Mole Recipe
Ingredients
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1 small clove garlic, minced
1 tablespoon butter or margarine
1 7 1/2-ounce can tomatoes, cut up
1/2 cup beef broth
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash ground cloves
Dash bottled hot pepper sauce
1/4 of a 1-ounce square unsweetened chocolate
2 1/2- to 3-pound broiler-fryer, cut up
2 tablespoons cold water
1 tablespoon cornstarch
Directions
In 12 x 7 1/2 x 2-inch baking dish, cook onion, green pepper, and garlic in butter at HIGH for 2 minutes or till tender, stirring once.
Stir in tomatoes, beef broth, sugar, salt, chili powder, cinnamon, nutmeg, cloves, hot pepper sauce, and chocolate.
Cook at HIGH for 1 to 2 minutes or till chocolate is melted.
Mix well.
Add chicken, turning to coat with sauce.
Cook, covered, at MEDIUM HIGH (7) for 25 minutes or till chicken is tender, rearranging once.
Remove chicken to platter; keep warm.
Combine water and cornstarch; stir into pan juices.
Cook at HIGH for 3 minutes or till thickened and bubbly, stirring after each minute.
Pour sauce over chicken.
Stir in tomatoes, beef broth, sugar, salt, chili powder, cinnamon, nutmeg, cloves, hot pepper sauce, and chocolate.
Cook at HIGH for 1 to 2 minutes or till chocolate is melted.
Mix well.
Add chicken, turning to coat with sauce.
Cook, covered, at MEDIUM HIGH (7) for 25 minutes or till chicken is tender, rearranging once.
Remove chicken to platter; keep warm.
Combine water and cornstarch; stir into pan juices.
Cook at HIGH for 3 minutes or till thickened and bubbly, stirring after each minute.
Pour sauce over chicken.
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