Chicken With Green Mole Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This green Mole sauce is very light in spice and makes a very palatable dish paired up with chicken and tomatoes. Easy and quick to prepare. You could be having dinner in 30 minutes. Serve on a bed of rice or with your favourite pasta. Ingredients:
1 tbsp. vegetable oil |
1 onion, chopped |
2 cloves garlic, chopped |
1/2 tsp. ground cumin |
1 (4 oz.) can green chili, chopped and drained |
1/2 cup fresh cilantro leaves, chopped |
1/2 cup fresh parsely leaves, chopped |
1/4 cup shelled sunflower seeds (not salted) |
1 1/2 cups chicken broth |
1 tbsp. rice vinegar |
2 tsp. lime juice |
1/2 tsp. salt |
pepper to taste |
4 boneless, skinned chicken breast halves, sliced in strips |
2 medium tomatoes, chopped |
Directions:
1. Brown chicken breast strips in oil in a skillet over medium heat for about 5 minutes, or until no longer pink inside. *Note: Chicken breasts cook fast, overcooking may result in a less tender meat. You can leave breasts whole if you wish, just make sure they are cooked through. Remove chicken to a bowl, set aside and keep warm.
2. Add onion and garlic to the same skillet. Use more oil if needed. Saute until onion is soft, for about 4 minutes. Stir in cumin. Cook for another minute.
3. Place the onion mixture in a blender or food processor along with chili, cilantro, parsely,sunflower seeds, broth and rice vinegar. Puree until smooth (mixture may be slightly grainy).
4. Return mixture to skillet. Cover with lid to prevent splattering and simmer for about 10 minutes, or until thickened, stirring occasionally. Stir in lime juice, 1/2 tsp. salt and pepper to taste.
5. Place chicken breasts on a plate, spoon sauce over and garnish with chopped tomatoes. Sprinkle some extra lime juice or salt over tomatoes if desired.
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