Tex Mex Chicken or Turkey Mole |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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From The Only Texas Cookbook . This can be served over meats and rice sprinkled with almonds or heat corn tortillas in a dry skillet for about 15 seconds each, then place one or two on a warmed plate, spoon 1/2 cup chicken over tortilla, and cover with sauce. I'm guessing that a deli roasted chicken would save lots of time preparing this. Times include stewing the chicken. Ingredients:
1 whole chickens, cooked or 1 cooked turkey, about 4 cups |
1 (8 1/4 ounce) jar mole, sauce |
1 quart chicken broth |
1 (7 1/2 ounce) can tomato sauce |
1 tablespoon smooth peanut butter |
1 square dark unsweetened chocolate |
1 tablespoon sugar |
salt, to taste |
slivered almonds, optional for garnish |
cooked rice (optional) |
corn tortilla (optional) |
Directions:
1. Stew a chicken in salted water to cover until tender (1 1/2 hours).
2. Remove chicken from broth.
3. Reserve broth.
4. Debone and remove skin from chicken.
5. Tear into pieces with a fork (don't dice with a knife).
6. In a large saucepan, over low heat, warm mole sauce from jar until almost boiling.
7. Add broth, stir to make a perfectly smooth sauce, then simmer 20 minutes.
8. Add tomato sauce, peanut butter, chocolate, and sugar.
9. Cook and stir 20 minutes. Salt to taste.
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