Chicken in pumpkin-pepper mole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ancho or pasilla peppers* | |
| ¼ | cup | Water |
| 2 | pounds | Chicken breasts* |
| ¼ | cup | Chicken broth |
| 1 | medium | Tomato, cut up |
| 1 | medium | Onion, cut up |
| Salt & pepper | ||
| ⅓ | cup | Pumpkin seeds* |
| 2 | Cloves garlic | |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Ground coriander |
| ¼ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Salt |
| Fresh cilantro, sliced nuts; | ||
| Chopped tomato; flour | ||
| Tortillas, warmed. | ||
Directions
GARNISH
Directions are for cooking in Microwave oven.
*Use dried peppers *OR* ¼ ts curshed red pepper flakes. *Chicken: 3 whole medium breasts, skinned, bonned and halved lengthwise. *You may substitute blanched almonds for the pumpkin seeds. Whichever you use should be toasted. Cut up peppers if using fresh, discarding stems and seeds. In 1 Cup glass measure combine peppers and water. Micro-cook uncovered on high power (100%) 30 to 60 secondends or until boiling. Let stand 30 minutes; drain. Set aside. Rinse chicken; pat dry. In a 12"x8"x2" micro-safe baking dish arrange thicker parts of chicken toward edge. Tuck under thin parts.
Sprinkle with salt and pepper. Cover with plastic wrap and vent. Cook on high (100%) power 8 to 10 minutes or until no longer pink, rearranging once. For sauce, in a blender container combine, broth, tomato, onion, seeds or nuts, garlic, sugar, salt, coriander and cinnamon. Cover; blend till nearly smooth, scraping sides as needed. Transfer to a 4-cup glas measure; cook, uncovered on high 1 to 2 minutes or till bubly, stirring once. Serve with sauce and listed garnishes. Nutrition per serving: 196 calories; 25g protien; 6 g corbohydrates; 8 g fat; 54 mg cholesterol; 264 mg sodium; 341 mg potassium; 1 g fiber.
SOURCE: Better Homes and Gardens, 10/90 issue. Formatted for MM by Lynne (Kakeladi) Sammon, Visalia, CA 10/96 Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 3, 1998