Recipe - Chicken Tomatillo Sauce With Mole Chile

5 ounce Skinless boneless chicken
breasts; (1 fillet)
Freshly ground black pepper
Mexican spice mix
Olive oil spray
One half Red bell pepper; cut or sliced up
2 ounce Sliced mushrooms; (2 or 3
oz)

SAUCE
One half cup Green tomatochile sauce
3 tablespoon Mole chili pepper paste
One half Sweet onion; roasted
1 Head garlic; roasted, to
taste
One half Chipotle pepper; with
1 teaspoon Adobo sauce
One fourth cup Diced tomato; or salsa
One half cup Coffee
1 cup Nonfat chicken broth
One half teaspoon Lemon zest; minced, or more
Fresh chopped cilantro; last
garnish
8 ounce Cooked egg noodles
4 tablespoon Monterey jack cheese; with
Chopped jalapeno; crumbed

SIDES
2 cup Zucchini; julienned
Orange zest; to taste
Fresh herbs; thyme
4 small Potato; boiled and halved

CONDIMENTS
1 small Jicama; sticks
2 lg Cucumbers; cut into spears
8 ounce Radishes; quartered
1 Orange; cut or sliced up
4 tablespoon Plain lowfat yogurt

To roast onion and garlic, peel and trim the onion; slice the head of
garlic to expose the cloves. Seal in an aluminum foil packet. Moisten with
olive oil spay (optional). Roast in a oven 325degF until 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 Creole Spice Blend, posted previously). Spray a wok
lightly; heat the wok to sear and slightly char the chicken. When no longer
pink add the bell peppers and mushrooms. Make awell in the wok's center and
add the sauce item in the order list.

When the mole paste blends with the sauce liquids, stir to combine all.
Make about 1 to 1One fourth cups of the sauce: Add water and/or broth to thin the
sauce as it siimmers. Taste and adjust lemon and/or pepper. Stir in chopped
fresh cilantro and spoon stew over the hot cooked noodles; then sprinkle
with Jalapeno Jack cheese. Serve with zucchini steamed with orange zest and
thyme; boiled potato wedges, well drained; 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 vegetable broth.

Pasta: fettucine, spaghetti, short lasagna, or homestyle (thick). Broth: we
used about One half cup 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 nuts (ground) and salt, pepper, and dried herbs and spices to taste;
such as oregano, cinnamon, etc. Potato: traditionally white, but gold,
sweet (not yam) or blue would also be welcome. Add more Chipotle with Adobo
to please the taste. The Creole' spice blend is hot, spicy, sweet:
Caribbean!

"This version of a Chicken Stew on Noodles recaptures the flavor of an Aji
we had at a Peruvian restaurant. Make your own sauces or buy convenient
jars and cans. The potato on the side is not just traditional: it finds
that spot on the tongue that wanted something. A lot of food: mc estimates
315 cals; 5 g fat; 13.5% cff."

Recipe by: Hanneman (Jun 97) Riverside, CA

Posted to MCRecipe Digest V1 #1069 by KitPATh phannema@wizard.ucr.edu on
Jan 31, 1998