Recipe - Chicken Ole Mole (Tabasco)

2 tablespoon Olive oil; divided
2 One half pound Chicken; cut into pieces (2
to 3 pounds fryer)
One half cup Finely chopped onion
One half cup Finely chopped green pepper
1 small Garlic clove; minced
One fourth cup Slivered almonds
One fourth cup Raisins
1 One half tablespoon Toasted sesame seeds
One half cup Chicken broth; up to 1
8 ounce Canned tomato sauce
1 One half ounce Unsweetened chocolate
1 teaspoon TABASCO pepper sauce
One half teaspoon Ground cinnamon
One fourth teaspoon Ground allspice

Heat 1 tablespoon oil in large skillet, and brown chicken pieces over
mediumhigh heat. Remove and set aside. Add remaining tablespoon of oil to
skillet, and saut‚ onion, pepper and garlic 3 to 5 minutes.

In food processor or blender, finely grind almonds, raisins and sesame
seeds to paste. Add mixture to vegetables, along with One half cup of broth,
tomato sauce, chocolate, TABASCO sauce, cinnamon and allspice. Cook,
stirring, until chocolate melts.

Return chicken to skillet, coating pieces well with sauce. If sauce is too
thick, add a little more broth, about One half cup. Cover and simmer over low
heat 30 to 40 minutes or until chicken is cooked through.

Makes 4 servings.

Nutritional information per serving: 389 Calories, 29 g protein, 23 g fat,
522 mg sodium, 72 mg cholesterol

From THE TABASCO COOKBOOK : Main Dishes 1993 by Paul McIlhenny with
Barbara Hunter (Clarkson Potter/Publishers)

TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 KitpathBuster
1998Mar Submitted to McRecipe by Pat Hanneman

Recipe by: http://www.tabasco.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 23,
1998