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| Lighter Chicken Mole Recipe |
Category: Ethnic / Mexican
Rating:
N/A
Servings: 4
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Ingredients
4 skinless boneless chicken breasts
1 medium onion; finely chopped
1 cup low-sodium chicken broth
1 clove garlic; minced
1 15-oz can peeled and sliced tomatoe; s, undrained
1/3 cup dark or golden raisins
1/4 cup cilantro; finely chopped
2 tablespoon chili powder
2 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1 tablespoon peanut butter
2 tablespoon fresh lime juice
2 cup cooked white rice
1 lime wedges
1 cilantro, for garnish; chopped
Cooking Directions:
1. Place the chicken breasts in a pan and cover with water. Bring just to a boil, reduce the heat, cover and simmer about 10 minutes, or until cooked through. Remove from the water and cool slightly. Shred. 2. In a medium-sized pan set over medium heat, saute the onion in 2 tablespoons of the broth until softened, about 4 to 5 minutes. Uncover and add the garlic, tomatoes, raisins, cilantro, chili powder, cocoa powder, salt, sugar, cinnamon, cumin and peanut butter. Simmer 5 minutes. Add the remaining broth and simmer 15 minutes. 3. Stir in the shredded chicken and lime juice. Heat through on medium-low heat until hot. Spoon over rice and serve with lime wedges. Garnish with cilantro. Recipe By : Seattle Times (from "Light and Hearty" by Jeanne Jones)
mexican
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