Chicken Tomatillo Sauce With Mole Chile Recipe
Servings: 4
Ingredients
- 5 ounce skinless boneless chicken breasts (1 fillet) freshly grnd black pepper Mexican spice mix extra virgin olive oil spray
- 1/2 x red bell pepper sliced
- 2 ounce sliced mushrooms (2 or possibly 3 ounce) S A U C E:
- 1/2 c. green tomato-chile sauce
- 3 Tbsp. mole chili pepper paste
- 1/2 x sweet onions roasted
- 1 head garlic roasted, to taste
- 1/2 x chipotle pepper with
- 1 tsp adobo sauce
- 1/4 c. diced tomato or possibly salsa
- 1/2 c. coffee
- 1 c. nonfat chicken broth
- 1/2 tsp lemon zest chopped, or possibly more fresh minced cilantro last garnish
- 8 ounce cooked egg noodles
- 4 Tbsp. Monterey jack cheese with minced jalapeno crumbed S I D E S:
- 2 c. zucchini julienned orange zest to taste fresh herbs thyme
- 4 sm potato boiled and halved CONDIMENTS:
- 1 sm jicama sticks
- 2 lrg cucumbers cut into spears
- 8 ounce radishes quartered
- 1 x orange sliced
- 4 Tbsp. plain lowfat yogurt
Directions
- To roast onion and garlic, peel and trim the onion; slice the head of garlic to expose the cloves. Roast in a oven 325degF , sealed in an aluminum foil packet, spray (optionally) with a extra virgin olive oil, till aromatic
- (45 to 60 mins.)
- Trim the chicken breast of fat. Slice it along the grain diagonally; then cut into strips. Season with black pepper and your choice of a Mexican spice blend (such as Cre-ole Spice Blend, posted previously). Spray a wok lightly; heat the wok to sear and slightly char the chicken. When no longer pink ad the bell peppers and mushrooms. Make a well in the wok's center and add in the sauce item in the order list. When the mole paste blends with the sauce liquids, stir to combine all. Make about 1 to 1-1/4 c. of the sauce: Add in water and/or possibly broth to thin the sauce as it simmers.
- Taste and adjust lemon and/or possibly pepper. Stir in minced fresh cilantro and spoon stew over the warm cooked noodles; then sprinkle with Jalapeno Jack cheese. Serve with zucchini steamed with orange zest and thyme; boiled potato wedges, well liquid removed; condiments.
- Mushroom Tomatillo Sauce with Mole Chile (Variation). Use a variety of domestic and wild mushrooms. Thin the sauce with strained soaking liquid and/or possibly vegetable broth. Serve 1/2 c. pintos as side dish.
- Pasta: fettuccine, spaghetti, short lasagna, or possibly homestyle (thick). Broth: we used about 1/2 c. 99% fat free, low salt chicken broth, and then switched to water to thin the sauce as it simmered. Mole contains ancho peppers, vegetables oil, toasted bread (crumbed), sugar, chocolate, sesame seed and/or possibly nuts (grnd) and salt, pepper, and dry herbs and spices to taste; such as oregano, cinnamon, etc. Potato: traditionally white, but gold, sweet (not yam) or possibly blue would also be welcome. Add in more Chipotle with Adobo to please the taste. The Cre-ole' spice blend is warm, spicy, sweet: Caribbean!
- NOTES : Vegan Make it with mushrooms. Round out the menu with pintos. Try it! You'll like it!
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 566g | |
| Recipe makes 4 servings | |
| Calories 359 | |
| Calories from Fat 49 | 14% |
| Total Fat 5.59g | 7% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.04g | |
| Cholesterol 64mg | 21% |
| Sodium 196mg | 8% |
| Potassium 989mg | 28% |
| Total Carbs 60.44g | 16% |
| Dietary Fiber 9.7g | 32% |
| Sugars 10.31g | 7% |
| Protein 17.6g | 28% |
