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LOCATION: Recipes >> Mexican >> Mole 11

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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.

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