Recipe by David Hawkins
I came across this "Redbook" recipie on MSN and decided to doctor it up to my own liking...
Top Review by Rita~
Spicy little dish with lots of mole. My ancho must have been on the hot side. The Cilantro is a must! Enjoyed the cotija. Leftovers will be great in a tortilla! Next time I`ll make it with have the save and ancho chilies. Very good! Thanks.
- 2 1⁄2 lbs chicken breasts
- 2 teaspoons dried ancho chile powder
- 1 teaspoon ground cumin
- 2 tablespoons canola oil
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon ground pepper
- 8 ounces mole, sauce
- 2 cups water
- 1⁄2 cup grated Cotija cheese or 1⁄2 cup crumbled feta cheese
- 2 tablespoons of chopped cilantro (garnish)
Directions See How It's Made
- Heat oven to 400 degrees F. Have ready a shallow baking dish large enough to accommodate chicken in a single layer.
- Combine chile powder and cumin in a small cup; rub over both sides of chicken. Heat oil in a large skillet over medium-high heat; add chicken, skin side down. Cook 5 minutes, or until skin is nicely browned; turn chicken. Cook second side 2 minutes, until no longer pink on surface. Remove skillet from heat. Sprinkle chicken with salt mixture.
- Mix mole and water in a small saucepan and bring to a boil, whisking until smooth. Pour onto bottom of baking dish. Place chicken skin side up on top of sauce. Sprinkle with cheese. Bake 22 to 26 minutes, until chicken is fully cooked. Transfer to plates, spooning sauce from baking dish over chicken. Garnish with chopped cilantro.