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Chicken Mole

Yield 4 servings


  • 1 (2 1/2- to 3-pound) broiler-fryer, cut up and skinned
  • Salt and pepper
  • 1/4 cup butter or margarine, melted
  • 1/4 cup minced onion
  • 1/4 cup minced green pepper
  • 1 clove garlic, minced
  • 1 (8 1/4-ounce) can tomatoes, undrained and chopped
  • 1/2 cup beef broth
  • 2 teaspoons sugar
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Dash of ground cloves
  • 5 to 6 drops hot sauce
  • 1/4 (1-ounce) square unsweetened chocolate
  • 1 tablespoon cornstarch
  • 2 tablespoon cold water

How to Make It

  1. Sprinkle chicken with salt and pepper; sauté on all sides in melted butter until brown. Remove chicken from skillet, and set aside.

  2. Add onion, green pepper, and garlic to skillet; 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, and keep warm.

  3. Combine cornstarch and water; mix well. Add to sauce in skillet; cook, stirring constantly, until thickened and bubbly. Spoon sauce over chicken.

Oxmoor House Homestyle Recipes