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Chicken mole (prodigy)

Yield: 8 Servings

Ingredients:

• 3 tb Oil
• 2 1/2 lb Chicken pieces
• 2 tb Minced garlic
• 3/4 c Diced onion
• 2 c Chicken broth
• 1 c Peeled seeded tomatoes - (canned)
• 2 tb Epazote or oregano
• 1/4 lb Assorted Mexican chiles

Instructions:

-such as pasilla guajillo - and mulata - stems and seeds removed 1/2 ts Ground cloves 1 tb Cocoa powder 1/2 ts Cinnamon 1/4 c Shelled almonds HEAT THE OIL in a large lidded skillet and brown the chicken pieces on all sides. Add all other ingredients bring to a boil cover reduce heat to low and simmer until chicken is done about 30 minutes. Remove the chicken to a platter and set aside. Place the cooking liquid in a blender or food processor and blend until as smooth as possible. Return the sauce to the skillet replace the chicken and cook everything together another 10 minutes. Serve with tortillas rice beans and tamales. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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