Chicken Mole Ii

Ingredients

• Servings: 6
• 1/3 cup unsifted flour
• 3 tablespoons chili powder, divided
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 cup onion, chopped
• 2 broiler-fryer chickens, cut up (2 1/2 to 3 lb. each)
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1/4 cup water
• 1 (10 ounce) can canned tomatoes
• 1 (6 ounce) package green chilies
• 1 cup semisweet chocolate morsel
• 1 cup tomato puree
• 1 teaspoon chicken flavor instant bouillon or 1 chicken bouillon cube, crushed
• 1 cup peanuts, chopped (for garnish)

Recipe

• 1 chicken: in a large bowl or plastic bag, combine flour, 1 measuring tablespoon chili powder, the salt and pepper.
• 2 add chicken pieces (2 to 3 at a time); coat well.
• 3 heat oil in a large skillet; brown half the chicken pieces on all sides over medium heat. drain thoroughly on paper towels.
• 4 repeat with remaining chicken.
• 5 in small skillet, saute onion and garlic until golden.
• 6 return chicken to skillet. add the water; simmer, covered, over medium heat about 35 to 40 minutes or until chi cken is tender.
• 7 transfer to a serving platter and top with chocolate mole sauce. garnish each serving with chopped peanuts.
• 8 chocolate mole sauce: in a small saucepan combine tomatoes and green chilies, tomato puree, semi-sweet chocolate morsels, remaining chili powder and bouillon.
• 9 cook over low heat until morsels melt and sauce is heated through.
• 10 makes 6 to 8 servings and 3 1/2 cups sauce.