Tex Mex Chicken or Turkey Mole

Submitted by lazyme

"From "The Only Texas Cookbook". This can be served over meats and rice sprinkled with almonds or heat corn tortillas in a dry skillet for about 15 seconds each, then place one or two on a warmed plate, spoon 1/2 cup chicken over tortilla, and cover with sauce. I'm guessing that a deli roasted chicken would save lots of time preparing this. Times include stewing the chicken."

 

• Ready In: 2hrs 50mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 whole chickens, cooked or 1 cooked turkey, about 4 cups
• 1 (8 1/4 ounce) jar mole, sauce
• 1 quart chicken broth
• 1 (7 1/2 ounce) can tomato sauce
• 1 tablespoon smooth peanut butter
• 1 square dark unsweetened chocolate
• 1 tablespoon sugar
• salt, to taste
• slivered almonds, optional for garnish
• cooked rice (optional)
• corn tortilla (optional)

directions

1. Stew a chicken in salted water to cover until tender (1 1/2 hours).
2. Remove chicken from broth.
3. Reserve broth.
4. Debone and remove skin from chicken.
5. Tear into pieces with a fork (don't dice with a knife).
6. In a large saucepan, over low heat, warm mole sauce from jar until almost boiling.
7. Add broth, stir to make a perfectly smooth sauce, then simmer 20 minutes.
8. Add tomato sauce, peanut butter, chocolate, and sugar.
9. Cook and stir 20 minutes. Salt to taste.