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August 8, 2011
Chicken Mole
Chicken On The Stove Top
Prep time:
20 minutesCooking time:
25 minutes“Don't discard leftover chicken broth. Freeze it in ice cube trays, transfer the cubes to a plastic bag and store in your freezer. Each cube will yield about 2 tablespoons of broth.”
Ingredients
Serves 6
- 6 skinless, boneless chicken breasts (4 ounces each)
- 4 tablespoons chicken broth or water
- 1 (8-ounce) can tomato sauce
- 1/2 cup salsa
- 1/4 cup red wine or unsweetened grape juice
- 1 1/2 teaspoons Worcestershire sauce
- 2 cloves garlic, minced
- 5 teaspoons unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon allspice
Directions
1
Pound chicken to 1/2-inch thickness. Spray large skillet with nonstick cooking spray. Preheat over medium- high heat.
2
Add chicken to skillet. Brown lightly on both sides. Add a small amount of broth if necessary to prevent overbrowning.
3
Combine tomato sauce, salsa, red wine, Worcestershire sauce, garlic, cocoa powder, cumin, paprika and allspice in bowl; mix well.
4
Pour mole sauce over chicken. Bring mixture to a boil and reduce heat. Simmer, covered, for 10 minutes or until chicken is cooked through.
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Cookin' xpress!
Cookin' xpress!
To pound the chicken to an even thickness, remove the piece of meat attached at the tail-end of the inside of the breast meat and reserve for another recipe. Place the remaining breast between 2 sheets of plastic wrap; gently pound with the bottom of a small cast-iron skillet.
Great Pairings
Black-Eyed Pea Salsa
Save money by preparing your own black-eyed peas. The leftovers make delicious Hoppin' John, a southern dish of equal parts black-eyed peas and rice, with chopped fresh tomatoes and green onions.
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