Janet wilder 2012-04-23 11:36:21
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
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