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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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There are as many recipes for Mole as there are cooks in Mexico - this is a very good basic recipe. Listed here with chicken, but moles are great with pork, beef or veggies. Ingredients:
6 chicken breasts |
4 tablespoons olive oil |
1/4 cup raisins |
2 garlic cloves, minced |
1/2 teaspoon cumin |
1/4 teaspoon nutmeg |
1/4 teaspoon ground cloves |
1 onion, chopped |
1/4 teaspoon cinnamon |
1 green pepper, chopped |
1/2 teaspoon salt |
3 slices pimento pepper, chopped |
1/4 cup slivered almonds |
1/4 teaspoon pepper |
1 teaspoon sugar |
2 large tomatoes, peeled, seeded and chopped |
1 grated orange, rind of |
2 ounces unsweetened chocolate squares, chopped |
2 tablespoons chili powder (or to taste) |
2 1/2 cups chicken broth |
*1/4 cup light rum |
Directions:
1. In skillit, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken.
2. In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes.
3. To onion mixture, add chili powder, blending well.
4. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer.
5. Add chocolate, stirring until melted.
6. Let this mix cool a little then pour into a mixer and blend till smooth.
7. Place chicken in a casarole, spoon sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
8. *Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes
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