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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The key to a good mole is its rich, brown sauce with a hint of chocolate. The cocoa in this recipe lends richness without sweetness. Ingredients:
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes |
1 medium green pepper, cut into strips |
1 small onion, chopped |
1 tablespoon butter |
2 tablespoons baking cocoa |
2 teaspoons brown sugar |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon ground coriander |
1/4 teaspoon cayenne pepper |
2-1/2 cups frozen corn, thawed |
1 jar (16 ounces) chunky salsa |
1 tube (10.2 ounces) large refrigerated flaky biscuits |
2 teaspoons butter, melted |
3/4 teaspoon cornmeal |
Directions:
1. In a large skillet, saute the chicken, green pepper and onion in butter until chicken juices run clear and vegetables are tender.
2. Add the cocoa, brown sugar and spices; cook and stir over medium heat for 1 minute. Stir in corn and salsa; heat through. Transfer to a greased 11-in. x 7-in. baking dish.
3. Cut each biscuit in half. Arrange biscuit pieces over chicken mixture with cut sides facing outer edge of dish, overlapping slightly. Brush with melted butter; sprinkle with cornmeal.
4. Bake, uncovered, at 375° for 20-25 minutes or until biscuits are golden brown. Yield: 6 servings.
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