Ingredients
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1 ounce Vegetable Oil
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2 finely chopped Onion
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16 ounces chopped Tomatoes
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1 ounce fresh Parsley
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2 minced Hot Pepper
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½ ounce fresh Cilantro
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ground Black Pepper
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½ teaspoon white Sugar
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24 ounces Chicken
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2 ounces fresh Oregano
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½ teaspoon Cinnamon
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1 teaspoon Cumin
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1 Bay Leaf
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2 ounces grated unsweetened Chocolate
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½ juiced Lime
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1 bunch Cilantro
Directions
This amazing mole sauce tastes fantastic when served hot and steaming over chicken, rice or a warmed tortilla. I like to squeeze some lime juice over before serving.
Steps
|
1
Done
|
Heat oil in a large frying pan on medium heat and sauté onions in the oil for 2 minutes until translucent. Stir in tomatoes and cook for 2-3 minutes until juice is released. |
|
2
Done
|
Add chile peppers, black pepper, cilantro and white sugar and stir well. Bring mixture to a boil and cook for 10 minutes. |
|
3
Done
|
Add the rest of the Ingredients to the pan except for the cilantro and simmer on medium until chicken is no longer pink in the center and tender, about 15-20 minutes. |
|
4
Done
|
Remove bay leaf and top with cilantro before serving. |
