Chicken Mole II

Name: Chicken Mole II
Ingredients: 13 cup unsifted flour; 3 tablespoons chili powder, divided; 2 teaspoons salt; 12 teaspoon pepper; 1 cup onion, chopped; 2 broiler-fryer chickens, cut up (2 1/2 to 3 lb. each); 3 tablespoons vegetable oil; 3 cloves garlic, minced; 14 cup water; 1 (10 ounce) can canned tomatoes; 1 (6 ounce) package green chilies; 1 cup semisweet chocolate morsel; 1 cup tomato puree; 1 teaspoon chicken flavor instant bouillon or 1 chicken bouillon cube, crushed; 1 cup peanuts, chopped (for garnish)

15 ingredients

13 steps

Ingredients

13 cup unsifted flour
3 tablespoons chili powder, divided
2 teaspoons salt
12 teaspoon pepper
1 cup onion, chopped
2 broiler-fryer chickens, cut up (2 1/2 to 3 lb. each)
3 tablespoons vegetable oil
3 cloves garlic, minced
14 cup water
1 (10 ounce) can canned tomatoes
1 (6 ounce) package green chilies
1 cup semisweet chocolate morsel
1 cup tomato puree
1 teaspoon chicken flavor instant bouillon or 1 chicken bouillon cube, crushed
1 cup peanuts, chopped (for garnish)

Directions

1

Chicken: In a large bowl or plastic bag, combine flour, 1 measuring tablespoon chili powder, the salt and pepper.
2

Add chicken pieces (2 to 3 at a time); coat well.
3

Heat oil in a large skillet; brown half the chicken pieces on all sides over medium heat.
4

Drain thoroughly on paper towels.
5

Repeat with remaining chicken.
6

In small skillet, saute onion and garlic until golden.
7

Return chicken to skillet.
8

Add the water; simmer, covered, over medium heat about 35 to 40 minutes or until chi cken is tender.
9

Transfer to a serving platter and top with Chocolate Mole Sauce.
10

Garnish each serving with chopped peanuts.
11

Chocolate Mole Sauce: In a small saucepan combine tomatoes and green chilies, tomato puree, semi-sweet chocolate morsels, remaining chili powder and bouillon.
12

Cook over low heat until morsels melt and sauce is heated through.
13

Makes 6 to 8 servings and 3 1/2 cups sauce.