Chicken Mole |
|
|---|---|
| 4 T | Olive Oil |
| 2 cloves | Garlic, minced |
| 6 pieces | Chicken |
| 1 | Onion, chopped |
| 1 | Green Pepper, chopped |
| 3 slices | canned Pimento, chopped |
| 2 lg | Tomatoes, peeled, seeded, and chopped |
| 2 T | Chili Powder |
| 2 1/2 c | Chicken Broth |
| 1/4 c | Almonds, slivered |
| 1/4 c | Raisins |
| 1/2 t | Cumin |
| 1/4 t | Nutmeg |
| 1/4 t | Ground Cloves |
| 1/4 t | Cinnamon |
| 1/2 t | Salt |
| 1/4 t | Pepper |
| 1 t | Sugar |
| 1 | Orange, grated rind |
| 2 sq | Bitter Chocolate, chopped |
| 1/4 c | Light Rum |
Preheat oven to 350 degrees.
In a casserole dish, heat oil and cook garlic for a few moments to flavour oil.
Add chicken and brown; remove chicken.
In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes.
To onion mixture, add chili powder, blending well.
Add broth, almonds, raisins, seasonings, and rind.
Simmer, covered, 30 minutes longer.
Add chocolate, stirring until melted.
Replace chicken, spooning sauce over.
Bake covered for 1 hour or until chicken is tender.
Warm rum, ignite it, and pour over contents of casserole.
Allow to stand for a few minutes.