Monday, August 8, 2011
Thursday, August 4, 2011
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
- 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.