Title: Mexican Chicken Mole (Moo-Lay)
Categories: Chicken, Mexican, Sauces
Yield: 4 Servings


: Chicken
1/3 c sifted flour
3 tb chili powder, divided
2 ts salt
1/2 ts pepper
3 tb vegetable oil
1 c chopped onion
2 (2 1/2 to 3 lb.)
: broiler-fryer chickens,
: cut up
3 cl garlic, chopped
3/4 c water

: Chocolate Mole Sauce
10 oz can tomatoes and green chilies
1 c tomato puree
1 ts chicken instant bouillon
6 oz semi-sweet chocolate morsels

: Garnish
1 c chopped peanuts

Chicken: In large bowl or bag, combine flour, 1 table- spoon chili
powder, salt and pepper. Add chicken pieces; coat well. Heat oil in
skillet. Brown half the chicken pieces on all sides on medium heat.
Drain on paper towels. repeat with remaining chicken.

In same pan, saute onion and garlic until golden; return chicken to
skillet. Add water; simmer, covered, over medium heat 35 to 40
minutes or until tender. Transfer to serving platter and top with
Chocolate Mole Sauce. Garnish each serving with chopped peanuts.

Sauce: In small saucepan, combine tomatoes and green chilies, tomato
puree, chocolate morsels, remaining chili powder and bouillon. Cook
over low heat until morsels are melted and heated through. Serves 6
to 8 and 3
1/3 cups sauce. Walt MM
Posted to MM-Recipes Digest V3 #250

Date: Thu, 12 Sep 1996 21:20:14 -0400

From: Walt Gray