macolligas
Jul 03, 2008, 10:46 AM
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The ''Mole' '' is a chocolate sauce that has many variations. Both regional and personal taste. The sauce is very versatile and is as tasty added to rice with dried shrimps, a barbecue or even to fish!
4 tablespoons Olive oil
Breasts of chicken to feed six
1 Green pepper -- chopped
2 Large tomatoes, peeled -- seeded
2 1/2 cups Chicken broth
1/4 cup Raisins
1/4 teaspoon Nutmeg
1/4 teaspoon Cinnamon
1/4 teaspoon Pepper
Grated rind of 1 orange
1/4 cup Light rum
2 Cloves garlic -- minced
1 Onion -- chopped
3 Slices canned pimento -- chopped
2 tablespoons Chili powder (or to taste-I like it really hot!)
1/4 cup Slivered almonds
1/2 teaspoon Cumin
1/4 teaspoon Ground cloves
1/2 teaspoon Salt
1 teaspoon Sugar
2 Squares bitter chocolate (more if preferred)LOT'S MORE!
In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken.
In remaining fat, cook onion, green pepper, pimento, and tomato over low heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted. Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it and pour over contents of casserole; allow to stand for a few minutes.
Serve with Mexican rice and tortillas.
(I prefer to miss on the rum)
The ''Mole' '' is a chocolate sauce that has many variations. Both regional and personal taste. The sauce is very versatile and is as tasty added to rice with dried shrimps, a barbecue or even to fish!
4 tablespoons Olive oil
Breasts of chicken to feed six
1 Green pepper -- chopped
2 Large tomatoes, peeled -- seeded
2 1/2 cups Chicken broth
1/4 cup Raisins
1/4 teaspoon Nutmeg
1/4 teaspoon Cinnamon
1/4 teaspoon Pepper
Grated rind of 1 orange
1/4 cup Light rum
2 Cloves garlic -- minced
1 Onion -- chopped
3 Slices canned pimento -- chopped
2 tablespoons Chili powder (or to taste-I like it really hot!)
1/4 cup Slivered almonds
1/2 teaspoon Cumin
1/4 teaspoon Ground cloves
1/2 teaspoon Salt
1 teaspoon Sugar
2 Squares bitter chocolate (more if preferred)LOT'S MORE!
In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken.
In remaining fat, cook onion, green pepper, pimento, and tomato over low heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted. Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it and pour over contents of casserole; allow to stand for a few minutes.
Serve with Mexican rice and tortillas.
(I prefer to miss on the rum)