23rd April 11:36
response to request for homemade Mexican Mole.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 skinless boneless chicken breast halves
ground black pepper
1/2 large onion -- chopped
1/2 large green bell pepper -- cored, seeded and chopped
1/2 clove garlic -- minced
1 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/4 tablespoon ground cloves
1 14.5 ounce can diced tomatoes
1 tablespoon peanut butter
1 tablespoon unsweetened cocoa powder
1 scallion -- chopped
Divide the chicken into serving-sized strips by cutting in half through
the width then in lengthwise strips. Sprinkle the chicken with salt and
pepper. Heat a large non-stick skillet coated with olive oil cooking
spray over medium-high heat. Add the chicken and cook until browned on
both sides. Remove the chicken to a large plate.
Add the onion, bell pepper and garlic to the skillet and cook for 3
minutes or until the onion becomes translucent. Stir in the chili
powder, cinnamon and cloves and cook for 1 minute. Return the chicken to
the skillet. Add the tomatoes (with juice), peanut butter and cocoa
powder and bring to a boil. Cover and simmer, stirring every few
minutes, for 25 minutes, turning once or until the chicken is no longer
pink. Garnish with scallions.
The Road Princess
Rec.food.recipes is moderated by Patricia Hill at email@example.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/