Text 30624, 100 rader
Skriven 2012-10-26 06:17:52 av Dave Drum (1:261/38)
Ärende: Chile 2039
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Tomatillo Sauce w/Mole Chile
 Categories: Latino, Pasta, Poultry, Chilies, Sauces
      Yield: 4 Servings

      5 oz Skinless boneless chicken
           Fresh ground black pepper
           Mexican spice mix
           Olive oil spray
    1/2    Red bell pepper; sliced
      2 oz (to 3 oz) sliced mushrooms

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Green tomato-chile sauce
      3 tb Mole chile-pepper paste
    1/2    Sweet onion; roasted
      1    Head garlic; roasted
    1/2    Chipotle pepper
           +=WITH=+
      1 ts Adobo sauce
    1/4 c  Diced tomato; or salsa
    1/2 c  Coffee
      1 c  Chicken broth
    1/2 ts Lemon zest; minced, more to
           - taste
           Fresh chopped cilantro;
           - garnish
      8 oz Cooked egg noodles
      4 tb Pepper jack cheese; crumbled

MMMMM---------------------------SIDES--------------------------------
      2 c  Zucchini; julienned
           Orange zest; to taste
           Fresh herbs; thyme
      4 sm Potato; boiled, halved

MMMMM-------------------------CONDIMENTS------------------------------
      1 sm Jicama; in sticks
      2 lg Cucumbers; in spears
      8 oz Radishes; quartered
      1    Orange; sliced
      4 tb Plain yogurt

  To roast onion and garlic, peel and trim the onion; slice
  the head of garlic to expose the cloves. Roast in a oven
  at 325øF/160øC, sealed in an aluminum foil packet, spray
  (optionally) with a olive oil, until aromatic (45 to 60
  mins.)

  Trim the chicken of fat. Slice it along the grain
  diagonally; then cut into strips. Season with black pepper
  and your choice of a Mexican spice blend.

  Spray a wok lightly; heat the wok to sear and slightly
  char the chicken. When no longer pink ad the bell peppers
  and mushrooms. Make a well 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 1-1/4 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. Serve
      1/2    cup pintos as side dish.

  Pasta: fettucine, spaghetti, short lasagna, or homestyle
  (thick).

  Broth: we used about 1/2 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 Cre-ole' spice blend is hot, spicy, sweet: Caribbean!

  Recipe By: Hanneman (Jun 97) Riverside, CA

  Uncle Dirty Dave's Archives

MMMMM

... Anyone who hates dogs and loves whiskey can't be all bad. - W. C. Fields

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 * Origin: Prism bbs (1:261/38)