Chicken in pumpkin-pepper mole

Yield: 6 Servings

Measure 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 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

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