Title: Chicken Mole
Categories: Mexican
Yield: 6 Servings

1 31/2 lb chicken; cut into
-serving pieces
2 qt Chicken stock
3 Corn tortillas
3 tb Raisins
2 oz Unsweetened chocolate
1/4 c Almonds; slivered
1/2 Onion; quartered
1 md Green pepper; roughly
-chopped
1 lg Tomato; quartered
2 Garlic cloves; peeled
2 tb Caribe chile; crushed
2 tb Cinnamon; ground
Steamed rice

Arrange chicken in a large pot. Add stock and cook until tender but not
falling apart, 1 to 1 1/2 hours. Lift chicken out of stock and cool
slightly. Reserve stock. Process tortillas, raisins, chocolate, almonds,
onion, bell pepper, tomato and garlic in food processor or blender until
finely ground. Add enough stock to make a thick gravy- like sauce. Add
crushed chile and cinnamon. Pour sauce into large pot. Add chicken pieces
and simmer 30 minutes. If moisture becomes too dry, add more stock. Serve
hot with rice.

Recipe by: Wilma Klauzuba-sister Posted to TNT - Prodigy's Recipe Exchange
Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Aug 20, 1997