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Chicken With Mole Sauce

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  Skinned boned chicken breast halves 24 Ounce (6 Pieces, 4 Ounce Each)
  Salt 1⁄2 Teaspoon, divided
  Vegetable cooking spray 1
  Chopped onion 1⁄4 Cup (4 tbs)
  Minced jalapeno chili 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Ground cinnamon 1 Teaspoon
  Chili powder 3⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Ground allspice 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Blanched almonds 3 Tablespoon, toasted
  6 inch corn tortilla 1 , broken into pieces
  Canned whole tomatoes 8 1⁄2 Ounce, undrained (1 Can)
  Barbecue smoked seasoning 1 Dash (Such As Hickory Liquid Smoke)
  Sweet baking chocolate 3⁄4 Ounce
  Water 1⁄4 Cup (4 tbs)
  Sesame seeds 1 Tablespoon, toasted

Sprinkle chicken with 1/4 teaspoon salt.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chicken; cook 4 minutes on each side or until done.
Remove chicken from pan.
Set aside; keep warm.
Add onion, jalapeno pepper, and garlic to skillet; cook 3 minutes or until tender.
Add cinnamon and next 4 ingredients.
Cook 1 minute; set aside.
Place almonds and tortilla pieces in a food processor.
Process until finely ground.
Add onion mixture, remaining 1/4 teaspoon salt, tomatoes, and smoked seasoning; process until smooth.
Return mixture to skillet.
Add chocolate; cook over low heat until chocolate melts.
Add water; cook until thoroughly heated, stirring frequently.
Spoon sauce over chicken; sprinkle with sesame seeds.

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Chicken With Mole Sauce Recipe