"Hunger is the best sauce in the world."--Cervantes

LISA & LEXY'S NEW MEXICAN CHICKEN MOLE' Recipe

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This recipe for LISA & LEXY'S NEW MEXICAN CHICKEN MOLE', by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Salopek
Added: Thursday, October 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 14 oz can of tomato soup
1 green bell pepper chopped fine
8 skinned and boned chicken thighs
2 Tbsp chili powder (or preferably 1/2 cup New Mexico red chili powder)
1 chipotle chile or 1 tsp chipotle chili powder
1 tsp cinnamon.
2 tsp cumin seeds toasted and ground
1 green chili pepper chopped fine
2 cloves garlic minced
1 onion chopped fine
1 Tbsp sugar
3 Tbsp cocoa

Directions:
Directions:
Place all ingredients except cocoa and sugar in large pot.
Cover and simmer until chicken is very tender (about an hour).
Remove chicken from pot.
Add cocoa and sugar, and simmer sauce until thick.
Return chicken to sauce and heat 5 to 10 minutes to blend flavors.
Serve over rice.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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