Lighter chicken mole

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@...>

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