Mole is one of my favorite dishes from Rick Bayless’s Mexican Everyday . It’s relatively quick, it tastes great, and it’s different from what I normally make.
I started by chopping up a jalapeno, half an onion, and a few potatoes, and cutting 2 chicken breasts into pieces.
I pureed the jalapeno, onion, a 15 oz can fire roasted tomatoes, a cup of chicken stock, a 1/4 tsp each of cinnamon and all spice, and a tbsp of oregano in the food processor.
While that was going, I whisked a tbsp of corn flour into the 3 cups of chicken stock.
I poured the sauce into a large pan and heated it.
Then added the potatoes, chicken, and the other 3 cups of stock. I let it simmer uncovered for about half an hour while we ate the roasted bell pepper bruschetta.
Simple, delicious, and pretty good for you.
Being the best kind of dinner guest, my sister brought home-made cookies, Martha Stewart’s Cinnamon-Swirl Cookies.