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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Mexican cuisine purists will want to toss a grenade into my kitchen when they see this recipe. But I stand by my update of the venerable Chicken Mole. It's delicious. Be venturous and give it a shot. Cook time does not include cooking the chicken if you use the raw one. Ingredients:
2 boneless skinless chicken breasts or 2 prepackaged cooked chicken, from the store |
1 small onion, chopped |
garlic powder |
1 1/2 cups thick and chunky style salsa, medium hot |
1 cup chicken broth |
2 tablespoons chili powder |
1 1/2 tablespoons peanut butter |
2 tablespoons unsweetened cocoa powder |
1 cup toasted slivered almonds (or more) |
2 cups sliced mushrooms |
1 tablespoon vanilla extract |
Directions:
1. If using raw chicken, cook it using your favorite method.
2. Chop it into bite sized pieces.
3. Set aside.
4. Sautee the onions and mushrooms until onions are transparent.
5. Stir in the salsa, broth, chili powder, garlic powder, and black pepper to taste.
6. Bring to boil, then reduce the heat to a slow simmer.
7. Add chicken and almonds, and simmer for a few minutes to reheat chicken and warm up the nuts.
8. Plate it up on top of angel hair pasta.
9. Eat!
10. Enjoy!
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