Chicken Mole Recipe
Summary
Ingredients
| Fryer chicken | 3 Pound | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Green pepper | 1/4 Cup (16 tbs), finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 7 1/2-ounce can tomatoes, cut up | ||
| Beef broth | 1/2 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Ground cinnamon | 1/8 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Dash ground cloves | ||
| Dash bottled hot pepper sauce | ||
| Unsweetened chocolate | 1/4 Ounce | |
| Cold water | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
Directions
In large skillet brown chicken slowly in butter.
Season lightly with salt and pepper.
Set chicken aside; cover.
In same skillet cook onion, green pepper, and garlic in butter remaining in pan till vegetables are tender.
Add tomatoes, beef broth, sugar, chili powder, cinnamon, nutmeg, cloves, hot pepper sauce, and chocolate.
Add chicken.
Cover and reduce heat; cook till meat is tender, about 45 minutes.
Remove chicken to a serving platter; keep warm.
Slowly blend cold water into cornstarch; stir into sauce.
Cook and stir till thickened and bubbly.
Pour sauce over chicken
Season lightly with salt and pepper.
Set chicken aside; cover.
In same skillet cook onion, green pepper, and garlic in butter remaining in pan till vegetables are tender.
Add tomatoes, beef broth, sugar, chili powder, cinnamon, nutmeg, cloves, hot pepper sauce, and chocolate.
Add chicken.
Cover and reduce heat; cook till meat is tender, about 45 minutes.
Remove chicken to a serving platter; keep warm.
Slowly blend cold water into cornstarch; stir into sauce.
Cook and stir till thickened and bubbly.
Pour sauce over chicken
Chef
