Welcome to Turkey Week! I hope you are ready. I went to Wal-Mart Super Center this weekend and it was a zoo! I really hate having to go back today. any way... here is your recipe for the day.
Mexican Chicken Mole
6 Servings
Ingredients
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1 tablespoon vegetable oil
1 garlic clove minced
1 tablespoon sugar
3 tablespoons unsweetened cocoa
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 (14.5-ounce) can no-salt-added whole tomatoes undrained and chopped
1 (4.5-ounce) can chopped green chiles drained
3 (4-ounce) skinned boned chicken thighs
3 (4-ounce) skinned boned chicken breast halves
1/4 teaspoon salt
1 tablespoon water
2 teaspoons cornstarch
6 cups hot cooked rice
Cilantro sprigs
Instructions
Combine first 4 ingredients in a 2-quart casserole. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or until tender. Add sugar and next 6 ingredients (sugar through chiles), and stir well. Arrange chicken over the tomato mixture, and sprinkle with 1/4 teaspoon salt. Cover and microwave at HIGH 8 minutes. Rearrange chicken, spooning the tomato mixture over the chicken; cover and microwave at HIGH 8 minutes or until chicken is done. Remove chicken from dish; set aside, and keep warm.
Combine water and cornstarch, stirring until blended; add to tomato mixture. Microwave, uncovered, at HIGH 5 minutes, stirring after 2 1/2 minutes. Serve the chicken and tomato mixture over rice. Garnish with cilantro sprigs, if desired.
Source: Norma Schonwetter, Cooking Light, MAY 1995
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