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Receta Jalapeno Chicken With Mole Poblano
by Global Cookbook

Jalapeno Chicken With Mole Poblano
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Ingredientes

  • 1 Tbsp. Sesame seeds
  • 1 lrg Onion, minced
  • 4 x Cloves garlic, chopped
  • 1 sm Very ripe banana, minced
  • 1/4 c. Prunes, minced, pitted
  • 2 tsp Raisins
  • 1 Tbsp. Creamy peanut butter
  • 5 Tbsp. Unsweetened cocoa pwdr
  • 3 Tbsp. Chili pwdr
  • 2 tsp Sugar
  • 1/2 tsp Cinnamon
  • 1/8 tsp Coriander
  • 1/8 tsp Cloves
  • 1/8 tsp Anise seeds, crushed
  • 2 c. Low-sodium chicken broth
  • 6 ounce Tomato paste
  • 8 x Skinless boneless chicken Breast halves, ( 6-ounce each)
  • 2 Tbsp. Mild jalapeno jelly, melted Or possibly 2 Tablespoons apple jelly, melted And mixed with 1/16 tsp Grnd red pepper Salt Lime wedges

Direcciones

  1. Toast sesame seeds in a wide nonstick frying pan over medium heat till golden brown (about 4 min), stirring often. Transfer to a bowl; set aside.
  2. To pan, add in onion, garlic, banana, prunes, raisins, peanut butter and 3 Tbsp. water. Cook over medium heat, stirring often, till mix is richly browned (10-15 min); if pan appears dry, add in 1 Tbsp. of water at a time. Stir in cocoa, chili pwdr, sugar, cinnamon, corinader, cumin, cloves, anise seeds, and 3/4 c. of the broth. Bring mix to a boil over medium-high heat.
  3. Transfer onion mix to a food processor or possibly blender and add in tomato paste, 2 tsp. of the sesame seeds, and a little of the remaining broth. Whirl till smoothly pureed; then stir in remaining broth. Cover and keep hot.
  4. Or possibly, if made ahead, let cold; then cover and chill for up to 3 days.
  5. Reheat before continuing.
  6. While onion mix is browning, rinse chicken and pat dry. Place jelly in a bowl and stir to soften; add in chicken and mix to coat. Then place chicken in a lightly oiled 10-by-15-inch rimmed baking pan. Bake in a 450 degree oven till meat is thickest part is no longer pink; cut to test (12 to min).
  7. To serve, spoon some of the hot mole sauce onto dinner plates; top with chicken, then more mole sauce. Sprinkle with remaining 1 tsp. sesame seeds. Season to taste with salt; serve with lime wedges.
  8. Low-Fat Mexican - Sunset Books -