*  Exported from  MasterCook  *
 
                  Chicken Tomatillo Sauce with Mole Chile
 
 Recipe By     : Hanneman (Jun 97) Riverside, CA
 Serving Size  : 4    Preparation Time :0:30
 Categories    : 4Star                            Pasta
                 Peru                             Stew
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      ounces        skinless boneless chicken breasts -- (1 fillet)
                         freshly ground black pepper
                         Mexican spice mix
                         olive oil spray
      1/2                red bell pepper -- sliced
    2      ounces        sliced mushrooms -- (2 or 3 oz)
                         ** S A U C E **
      1/2  cup           green tomato-chile sauce
    3      tablespoons   mole chili pepper paste
      1/2                sweet onion -- roasted
    1      head          garlic -- roasted, to taste
      1/2                chipotle pepper -- with
    1      teaspoon      adobo sauce
      1/4  cup           diced tomato -- or salsa
      1/2  cup           coffee
    1      cup           nonfat chicken broth
      1/2  teaspoon      lemon zest -- minced, or more
                         fresh chopped cilantro -- last garnish
    8      ounces        cooked egg noodles
    4      tablespoons   monterey jack cheese -- with
                         chopped jalapeno -- crumbed
                         * S I D E S *
    2      cups          zucchini -- julienned
                         orange zest -- to taste
                         fresh herbs -- thyme
    4      small         potato -- boiled and halved
                         * CONDIMENTS *
    1      small         jicama -- sticks
    2      large         cucumbers -- cut into spears
    8      ounces        radishes -- quartered
    1                    orange -- sliced
    4      tablespoons   plain lowfat yogurt
 
 To roast onion and garlic, peel and trim the onion; slice the head of
 garlic to expose the cloves.  Roast in a overn 325degF , sealed in an
 aluminum foil packet, spray (optionally) with a olive oil, 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 Cre-ole Spice Blend, posted previously). 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!
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : 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: 315
 cals; 5 g fat; 13.5% cff.
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 85 0 0 0 1656 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
                0 0 0 0