Easy Puebla-Style Chicken Mole

Easy Puebla-Style Chicken Mole
Photo by Randy Mayor

Ingredients

  • ¾ pound skinless, boneless chicken breast halves
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ¾ pound skinless, boneless chicken thighs
  • 1 teaspoon ground cumin
  • 3 cups fat-free, less-sodium chicken broth
  • 1 teaspoon ground cumin
  • + 27 more ingredients
    • 1 cup thinly sliced onion
    • 3 cups fat-free, less-sodium chicken broth
    • 2 garlic cloves, thinly sliced
    • 1 cup thinly sliced onion
    • ¼ teaspoon black pepper
    • 2 garlic cloves, thinly sliced
    • 3 (1/2 x 2-inch) orange rind strips
    • ¼ teaspoon black pepper
    • 1 teaspoon ground coriander
    • 3 (1/2 x 2-inch) orange rind strips
    • 1 teaspoon ground coriander
    • ½ teaspoon ground cinnamon
    • 2 stemmed dried seeded ancho chiles, torn into 2-inch pieces (about 1/4 cup)
    • 1 1/3 cups coarsely chopped tomato (about 1 medium)
    • 3 tablespoons sliced almonds, toasted
    • ½ ounce unsweetened chocolate
    • ¼ teaspoon salt
    • ¼ cup golden raisins
    • ¾ pound skinless, boneless chicken thighs
    • ½ teaspoon ground cinnamon
    • 2 stemmed dried seeded ancho chiles, torn into 2-inch pieces (about 1/4 cup)
    • 1 1/3 cups coarsely chopped tomato (about 1 medium)
    • 3 tablespoons sliced almonds, toasted
    • ½ ounce unsweetened chocolate
    • ¾ pound skinless, boneless chicken breast halves
    • 1 teaspoon olive oil
    • ¼ cup golden raisins

Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes or until almost tender. Combine cumin, coriander, and cinnamon in a small bowl; sprinkle over onion in pan. Cook 1 minute. Add chiles and garlic to pan; cook 2 minutes or until chiles soften. Add broth and next 4 ingredient...

View full recipe at My Recipes

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