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    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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