Title: Lighter Chicken Mole
Categories: Mexican
Yield: 4 Servings

4 Skinless boneless chicken
-breasts
1 md Onion; finely chopped
1 c Low-sodium chicken broth
1 Clove garlic; minced
1 15-oz can peeled and sliced
-tomatoes; undrained
1/3 c Dark or golden raisins
1/4 c Cilantro; finely chopped
2 tb Chili powder
2 tb Unsweetened cocoa powder
1/2 ts Salt
2 ts Sugar
1/2 ts Cinnamon
1/2 ts Ground cumin
1 tb Peanut butter
2 tb Fresh lime juice
2 c Cooked white rice
Lime wedges
Cilantro, for garnish;
-chopped

1. Place the chicken breasts in a pan and cover with water. Bring just to
a boil, reduce the heat, cover and simmer about 10 minutes, or until cooked
through. Remove from the water and cool slightly. Shred. 2. In a
medium-sized pan set over medium heat, saute the onion in 2 tablespoons of
the broth until softened, about 4 to 5 minutes. Uncover and add the
garlic, tomatoes, raisins, cilantro, chili powder, cocoa powder, salt,
sugar, cinnamon, cumin and peanut butter. Simmer 5 minutes. Add the
remaining broth and simmer 15 minutes. 3. Stir in the shredded chicken and
lime juice. Heat through on medium-low heat until hot. Spoon over rice and
serve with lime wedges.
Garnish with cilantro.
Recipe By : Seattle Times (from "Light and Hearty" by Jeanne Jones)

Posted to FOODWINE Digest 9 November 96

Date: Sat, 9 Nov 1996 13:59:09 -0800

From: Rooby