Chicken in Yellow Mole wVeggies
From littlecupcake 15 years ago
- 25 minutes to make
- Serves 4
This is a sort of stew that can be served over rice, in a burrito with some beans or alone with a crunchy corn tortilla!
Ingredients
- 4 dried guajilo chiles, stemmed and torn into small pieces shopping list
- half of a 15 oz. can diced tomatoes in juice, drained shopping list
- 1/2 small white onion, cut into 4 pieces shopping list
- 2 garlic cloves, peeled and halved shopping list
- 1/4 tsp. each of: ground cumin, all-spice, cinnamon (preferably Mexican canela) shopping list
- 2 tbsp. olive oil shopping list
- 1 tsp. dried oregano (preferably Mexican) shopping list
- 4 cups chicken broth shopping list
- 1tbsp. masa harina, powdered shopping list
- 4 boneless, skinless chicken breasts or thighs, cubed shopping list
- 6 oz. fresh green beans, cut into 2" pieces shopping list
- 4 medium potatoes, any kind you like shopping list
- 2 medium sized zucchinis, sliced then halved shopping list
- 1-2 fresh hoja santa leaves, torn into 1" pieces OR 1/2 cup roughly cut cilantro shopping list
How to make it
- In blender, combine chiles, tomatoes, onion, garlic, cumin, all-spice, cinnamon or canela, plus one cup of the chicken broth and blend until smooth as possible.
- In a medium sized sauce pan, heat olive oil over medium high heat.
- Strain chili mixture into oil and cook until it's the consistency of a tomato paste, stirring constantly. (Approx. 5 minutes)
- In a bowl, whisk masa harina into remaining broth, pour into chili mixture- whisk until sauce boils and comes to a creamy soup thickness.
- Reduce heat to medium/low, add chicken, veggies and salt. Simmer gently, stirring regularly for about 20-25 minutes until all are tender.
- Top with hoja or cilantro and season with salt.
- Serve over rice, in a burrito with some refried beans or alone- with a crunchy corn tortilla!!! ENJOY buddies.
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