Chicken Mole Recipe
Summary
Preparation Time5 MinCooking Time45 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupAphrodisiacs
Ingredients
| Fryer chicken | 3 Pound | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), minced | |
| Green pepper | 1/4 Cup (16 tbs), minced | |
| 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 | |
| Cornstarch | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In large, heavy skillet brown the chicken slowly in butter.(Electric skillet 350°.)
Season lightly with salt and pepper.
Set chicken aside; cover.
In same skillet cook onion, green pepper, and garlic in butter remaining in pan.
Add remaining ingredients, except cornstarch, to skillet.
Add chicken.
Cover and reduce heat (220°); cook till tender, about 45 minutes.
Remove chicken to platter; keep warm.
Combine cornstarch with 2 tablespoons cold water; 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.
Add remaining ingredients, except cornstarch, to skillet.
Add chicken.
Cover and reduce heat (220°); cook till tender, about 45 minutes.
Remove chicken to platter; keep warm.
Combine cornstarch with 2 tablespoons cold water; stir into sauce.
Cook and stir till thickened and bubbly.
Pour sauce over chicken.
Chef
