Kim's Chicken Mole
(Served at the January 2002 Books and Cooks West meeting)
Olive oil
2.5 pounds boneless, skinless chicken breasts
2 T minced garlic
3/4 c. chopped onion
1 can chicken broth (14.5 oz.)
1 c. cooked peeled tomatoes (part of a can)
2 T. dried oregano or epazote
assorted Mexican chiles to taste, seeds and stems removed (1 chile for mild
mole, up to 1/4 lb. for hot mole)
2/3 t. cinnamon
1/2 t. cloves
1 T. cocoa powder
1/4 c. chopped almonds
Heat the oil in a large skillet and brown the chicken on both sides. All
all other ingredients and bring
to a boil. Cover, reduce heat, and simmer until chicken is done (about 30
minutes). Remove the
chicken to a platter and cover. Put the sauce in a blender and blend until
smooth. Return the sauce
and chicken to the pan and cook another 10-15 minutes, first bringing to a
boil, then reducing the
heat. Serve over rice.
Uncorked.org -- Recipes