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2012-10-11 digital edition

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2012-10-11 / General Stories

From the Chef’s Corner

Chicken Molé
by Chef Deedle

Mexican cuisine offers a wide variety of colorful and spicy main dishes. Whether it be authentic Mexican or Tex-Mex, each dish is part of a unique style of cooking that originated south of the border.

1 (2 ½ -3 lbs) broiler/fryer chicken, cut up and skinned.
Salt, Pepper to taste
¼ cup butter, melted.
½ cup minced onions.
½ cup minced green bell peppers.
2 garlic cloves, minced.
1 (14.5 oz can) Fire roasted diced tomatoes undrained.
¾ cup beef broth.
2 Tsp sugar.
1 Tsp chili powder.
¼ Tsp ground cinnamon.
¼ Tsp ground nutmeg.
Dash of ground cloves.
5-6 drops of hot sauce.
¼ (1oz square) unsweetened chocolate.
1 TBsp cornstarch.
2 TBsp cold water.

Sprinkle chicken with salt and pepper in skillet; sauté on both sides in melted butter until brown; remove chicken from skillet and set aside. Add onion, green peppers, and garlic to skillet and sauté until tender. Stir in next 9 ingredients; add chicken. Reduce heat and cook covered, 45 minutes or until chicken is tender. Remove chicken to serving platter. Combine cornstarch and water; mix well; add to sauce in skillet; cook, stirring constantly, until thickened and bubbly. Spoon the sauce over chicken. Absolutely delicious! Even better the next day.

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