Thursday, August 4, 2011

Recipe: Chicken Mole

This makes a nice thick sauce that I liked enough to save even though there wasn't any leftover chicken!

Recipe: Chicken Mole
(from The South Beach Diet Cookbook)

  • 1-1/2 lbs chicken tenders
  • salt
  • ground black pepper
  • 1 large onion, chopped
  • 1 large green bell pepper, cored, seeded, and chopped
  • 2 cloves garlic, minced
  • 2 TBSP chili powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 can (14.5 oz) diced tomatoes
  • 2 TBSP unsweetened natural peanut butter
  • 2 TBSP unsweetened cocoa powder
Sprinkle the chicken with salt and pepper.  Coat a large skillet with olive oil and heat over medium high heat.  Add the chicken to the skillet and cook for 8 minutes, turning once.  Remove the chick to a large plate.

Add the onion, bell pepper and garlic to the skillet and cook for 3 minutes.  Stir in the chili powder, cinnamon and cloves and cook for 1 minute.  Add the tomatoes (with juice), peanut butter and cocoa powder and mix well.  Return the chicken to the skillet and bring to a boil.  Cover and simmer, stirring every few minutes, for 25 minutes.

No comments:

Post a Comment