Chicken Mole Ii

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This mole is milder in flavor than a traditional mexican mole.

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Steps

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Chicken: in a large bowl or plastic bag , combine flour , 1 measuring tablespoon chili powder , the salt and pepper.

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Add chicken pieces.

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Coat well.

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Heat oil in a large skillet.

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Brown half the chicken pieces on all sides over medium heat.

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Drain thoroughly on paper towels.

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Repeat with remaining chicken.

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In small skillet , saute onion and garlic until golden.

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Return chicken to skillet.

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Add the water.

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Simmer , covered , over medium heat about 35 to 40 minutes or until chi cken is tender.

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Transfer to a serving platter and top with chocolate mole sauce.

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Garnish each serving with chopped peanuts.

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Chocolate mole sauce: in a small saucepan combine tomatoes and green chilies , tomato puree , semi-sweet chocolate morsels , remaining chili powder and bouillon.

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Cook over low heat until morsels melt and sauce is heated through.

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Makes 6 to 8 servings and 3 1 / 2 cups sauce.

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Ingredients

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unsifted flour, chili powder, salt, pepper, onion, broiler-fryer chickens, vegetable oil, garlic, water, canned tomatoes, green chilies, semisweet chocolate morsel, tomato puree, chicken flavor instant bouillon, peanuts