Prep 0 mins
Cook 0 mins
This mole is milder in flavor than a traditional Mexican mole.
- 1⁄3 cup unsifted flour
- 3 tablespoons chili powder, divided
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 cup onion, chopped
- 2 broiler-fryer chickens, cut up (2 1/2 to 3 lb. each)
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1⁄4 cup water
- 1 (10 ounce) can canned tomatoes
- 1 (6 ounce) package green chilies
- 1 cup semisweet chocolate morsel
- 1 cup tomato puree
- 1 teaspoon chicken flavor instant bouillon or 1 chicken bouillon cube, crushed
- 1 cup peanuts, chopped (for garnish)
- Chicken: In a large bowl or plastic bag, combine flour, 1 measuring tablespoon chili powder, the salt and pepper.
- Add chicken pieces (2 to 3 at a time); coat well.
- Heat oil in a large skillet; brown half the chicken pieces on all sides over medium heat. Drain thoroughly on paper towels.
- Repeat with remaining chicken.
- In small skillet, saute onion and garlic until golden.
- Return chicken to skillet. Add the water; simmer, covered, over medium heat about 35 to 40 minutes or until chi cken is tender.
- Transfer to a serving platter and top with Chocolate Mole Sauce. Garnish each serving with chopped peanuts.
- Chocolate Mole Sauce: In a small saucepan combine tomatoes and green chilies, tomato puree, semi-sweet chocolate morsels, remaining chili powder and bouillon.
- Cook over low heat until morsels melt and sauce is heated through.
- Makes 6 to 8 servings and 3 1/2 cups sauce.
Yum, rich and tasty and not too spicy. Great recipe.