Chicken: Chicken En Mole
Source of Recipe
babayaga
List of Ingredients
3 lbs boneless, skinless chicken breasts paprika
1 small onion, peeled and chopped
1 jalepeno chili pepper, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1-1/2 plus 1/3 cups low/no sodium, low fat chicken broth
2 heaping teaspoons cocoa (not on plan, so use sparingly)
1 heaping Tablespoon cornstarch
1 Tablespoon lime juice
1 to 2 Tablespoons Splenda
3 Tablespoons non-fat yogurt (this is not on plan, so use sparingly)
Recipe
1. �Lightly spray a large non-stick skillet with Pam. �Add chicken. �Brown on both sides, liberally sprinkling paprika on each side. �Transfer to a platter and set aside.
2. �Add 1/3 cup chicken broth to deglaze the pan. �Add chopped onion and jalepeno and let simmer for five minutes or until onion is soft. �Stir occasionally.
3. �Stir in the cumin and oregano and simmer for an additional minute. �Pour in the 1-1/2 cups chicken broth and bring to a boil.
4. �Return the chicken to the skillet, cover and cook for 40 minutes on medium-low. �Once chicken is cooked through, transfer pieces to a clean platter and keep warm.
5. �Blend cocoa with 1 Tablespoon warm water. �Stir into the sauce and let simmer for 5 minutes. �Turn off heat from stove and transfer sauce to a food processor. �Process until pureed. �Return to skillet.
6. �Mix the cornstarch with a little cold water and add to the pureed sauce. �Turn heat back on to medium and stir until well-thickened. �Then add the lime juice, Splenda and yogurt. �Stir to blend well.
7. �Spoon mole' sauce over chicken and ENJOY!
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