Chicken & Vegetables with Molé Sauce


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Chicken & Vegetables with Molé Sauce
Chicken & Vegetables with Molé Sauce
Ingredients
6 split chicken breasts
3 to 4 dried ancho chile peppers
2-1/4 cups canned chicken broth
1 tbsp. vegetable oil
1 medium onion peeled and chopped
1-1/2 cups fresh tomatillos (about 7 medium) diced
2 tsp. ground cumin
1/4 tsp. salt
Pepper to taste
Directions
Prep time: 15 minutes
Cook time: 40 minutes

Place chicken skin side down in a large skillet. Cook
over
medium-high heat for 10 minutes or until well
browned. Turn
and brown the second side. Reduce heat to
medium and cook
for 20 to 25 minutes more or until cooked through
to an
internal temperature of 165°F. While chicken is
cooking,
prepare molé sauce. Remove stems and seeds
from chiles. Tear
into strips and toast in a large skillet over medium-
high
heat for 1 minute, stirring constantly. Add broth to
skillet
with chiles and set aside. Heat oil in a large
saucepan. Add
onion; cook and stir over medium-high heat for 5
minutes or
until browned. Add chile-broth mixture, tomatillos,
cumin
and salt; bring to a boil then reduce heat and
simmer for 10
minutes. Let cool slightly and transfer to a blender
container. Season to taste with pepper. Puree until
smooth
and pour over chicken; cook for 5 minutes more.
Serve
chicken and sauce with Spanish rice and cooked
chayote
squash or black beans.

Makes 6 servings.
Wine Suggestion

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