Mexican: Mole 11 by Recipe Cottage

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	Mole 11

		CHICKEN MOLE 1/3 cup unsifted flour 3 Tbsp chili powder, divided 2 tsp salt 1/2 tsp pepper 1 cup chopped onion 2 broiler-fryers (2 1/2 to 3 lb. each), cut up 3 Tbsp vegetable oil 3 garlic cloves, minced 1/4 cup water 10 oz can tomatoes and green chilies 6 oz pkg. (1 cup) semi-sweet chocolate morsels 1 cup tomato puree 1 tsp chicken-flavored instant bouillon (or 1 cube, crushed) 1 cup chopped peanuts In a large bowl or plastic bag, combine flour, 1 measuring tablespoon chili powder, the salt and pepper. Add chicken pieces (2 to 3 at a time); coat well. Heat oil in a large skillet; brown half the chicken pieces on all sides over medium heat. Drain thoroughly on paper towels. Repeat with remaining chicken. In small skillet, saute onion and garlic until golden. Return chicken to skillet. Add the water; simmer, covered, over medium heat about 35 to 40 minutes or until chicken is tender. Transfer to a serving platter and top with Chocolate Mole Sauce. Garnish each serving with chopped peanuts. In a small saucepan combine tomatoes and green chilies, tomato puree, semi-sweet chocolate morsels, remaining chili powder and bouillon. Cook over low heat until morsels melt and sauce is heated through. Makes 6 to 8 servings and 3 1/2 cups sauce. Note: This mole is milder in flavor than a traditional Mexican mole.