Tex Mex Chicken or Turkey Mole
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.
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INGREDIENTS
Nutrition- 1
- 1(8 1/4 ounce) jar mole, sauce
- 1quart chicken broth
- 1(7 1/2 ounce) can tomato sauce
- 1tablespoon smooth peanut butter
- 1square dark unsweetened chocolate
- 1tablespoon sugar
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- slivered almonds, optional for garnish
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DIRECTIONS
- Stew a chicken in salted water to cover until tender (1 1/2 hours).
- Remove chicken from broth.
- Reserve broth.
- Debone and remove skin from chicken.
- Tear into pieces with a fork (don't dice with a knife).
- In a large saucepan, over low heat, warm mole sauce from jar until almost boiling.
- Add broth, stir to make a perfectly smooth sauce, then simmer 20 minutes.
- Add tomato sauce, peanut butter, chocolate, and sugar.
- Cook and stir 20 minutes. Salt to taste.
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