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Ingredients Jump to Instructions ↓

  1. 1 can(s) (14 1/2-ounce)

  2. diced tomatoes

  3. 1 can(s) (4-ounce)

  4. chopped mild green chiles

  5. 1/2 cup(s) whole blanched almonds

  6. 1/2 small onion , cut into chunks

  7. 1 small garlic clove

  8. 1 tablespoon(s) chili powder

  9. 1 teaspoon(s) ground cumin

  10. 1 teaspoon(s) ground coriander

  11. 1 teaspoon(s) salt

  12. 3/4 teaspoon(s) ground cinnamon

  13. 1/2 teaspoon(s) sugar

  14. 1 tablespoon(s) olive oil

  15. 3 pound(s) bone-in chicken parts such as thighs, drumsticks, and/or breast halves , skin removed

  16. 1/2 ounce(s) unsweetened chocolate , chopped

  17. 2 tablespoon(s) chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Prepare Mole Sauce: In blender at high speed or in food processor with knife blade attached, blend all sauce ingredients until smooth.

  2. In nonstick 12-inch skillet over medium-high heat, heat olive oil. Add chicken and cook until golden; remove to plate.

  3. To skillet, add Mole Sauce, chopped chocolate, and 1/4 cup water; cook, stirring, until chocolate melts. Return chicken to skillet; heat to boiling. Reduce heat to low; cover and simmer 30 to 35 minutes until juices run clear when chicken is pierced with tip of knife. Sprinkle with cilantro to serve.

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