Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Chicken stock 3 Fresh pasilla chiles
4 Chicken breast Seeded and chopped
Halves, skinless 2 Fresh New Mexico chiles
4 Chicken thighs, skinless Seeded and chopped
4 Chicken drumsticks 1 Garlic clove(s), minced
Skinless 2 c Salsa Mole
1 tb Canola oil (see pg 58)
3 Dried ancho chiles Sesame seeds for garnish
Seeded and chopped

In a Dutch oven or deep skillet, bring chicken stock to a simmer. Add
chicken; cover and, turning occasionally, let simmer for 30 min or
until chicken is done. Remove chicken from stock; reserve stock.

Heat a skillet until a drop of water sizzles away. Add canola oil to
coat skillet. Add ancho, pasilla, and New Mexico chiles, and garlic.
Fry until chiles are limp, then add reserved chicken stock. Bring to
a boil, then reduce to a simmer; cover and cook for 10 min. Remove
from heat and bring to room temperature, then pour into a blender and
puree to make a thin paste.

Return chile puree to Dutch oven and bring to a simmer. Add chicken.
Simmer chicken for 15 min.

Meanwhile, heat the Salsa Mole.

Serve the chicken with a nice covering of Salsa Mole, garnished with
sesame seeds.

Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 110-111
Submitted By DIANE LAZARUS On 11-27-95

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