Pollo en Mole Verde

Ingredients

• Chicken in Green Mole Sauce
• 1/3 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 2 1/2-3 lb. broiler-fryer chicken, cut up
• 2 tabslepoons cooking oil
• 1 12-oz. can tomatillos, drained and rinsed
• 1 4-oz. can green chili peppers, rinsed, seeded, and cut up
• 1/4 cup chicken broth
• 1 small onion, cut up
• 1/4 cup chopped walnuts
• 1/4 cup blanched almonds
• Several sprigs cilantro
• 1/4 teaspoon salt
• Dash pepper

Directions

In a paper or plastic bag combine flour, paprika, the 1 teaspoon salt, and the 1/4 teaspoon pepper. Add 2 or 3 pieces of chicken at a time; shake to coat. In a large skillet brown chicken peices in hot oil about 15 minutes. Reduce heat; cover tightly. Cook 35 to 40 minutes more or till chicken is tender, uncovering skillet during the last 10 minutes.

For mole verde, in blender container combine tomatillos, green chili peppers, chicken broth, onion, walnuts, almonds, cilantro, the 1/4 teaspoon salt and the dash pepper. Cover and blend till smooth. Heat sauce in saucepan; serve over chicken.

Submitted 6/13/05.
Source: B.H.&G. Mexican Cookbook
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Pollo en Mole Verde