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    Mexican Chicken Mole

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Nutritional Information
    Calories:409 (15% from fat)
    Fat:6.7g (sat 1.6g,mono 1.8g,poly 2.2g)

    6 servings (serving size: 1 piece chicken, 1/2 cup sauce, and 1 cup rice)

    Recipe Link:

    List of Ingredients

    3/4 cup chopped green bell pepper
    1/2 cup chopped onion
    1 tablespoon vegetable oil
    1 garlic clove, minced
    1 tablespoon sugar
    3 tablespoons unsweetened cocoa
    1 tablespoon chili powder
    1 teaspoon ground cumin
    1/2 teaspoon salt
    1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
    1 (4.5-ounce) can chopped green chiles, drained
    3 (4-ounce) skinned, boned chicken thighs
    3 (4-ounce) skinned, boned chicken breast halves
    1/4 teaspoon salt
    1 tablespoon water
    2 teaspoons cornstarch
    6 cups hot cooked rice
    Cilantro sprigs (optional)


    Combine first 4 ingredients in a 2-quart casserole. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or until tender. Add sugar and next 6 ingredients (sugar through chiles), and stir well. Arrange chicken over the tomato mixture, and sprinkle with 1/4 teaspoon salt. Cover and microwave at HIGH 8 minutes. Rearrange chicken, spooning the tomato mixture over the chicken; cover and microwave at HIGH 8 minutes or until chicken is done. Remove chicken from dish; set aside, and keep warm.

    Combine water and cornstarch, stirring until blended; add to tomato mixture. Microwave, uncovered, at HIGH 5 minutes, stirring after 2 1/2 minutes. Serve the chicken and tomato mixture over rice. Garnish with cilantro sprigs, if desired.




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