astray recipes: Lighter chicken mole

Categories: Mexican
Yield: 4 Servings

Measure	Ingredient
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 tomatoes; undrained
⅓ cup	Dark or golden raisins
¼ cup	Cilantro; finely chopped
2 tablespoons	Chili powder
2 tablespoons	Unsweetened cocoa powder
½ teaspoon	Salt
2 teaspoons	Sugar
½ teaspoon	Cinnamon
½ teaspoon	Ground cumin
1 tablespoon	Peanut butter
2 tablespoons	Fresh lime juice
2 cups	Cooked white rice
	Lime wedges
	Cilantro, for garnish; chopped

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) Posted to FOODWINE Digest 9 November 96 Date: Sat, 9 Nov 1996 13:59:09 -0800 From: Rooby <rooby@...>

lighter chicken mole