Рецепт Chicken Mole and Cookbook Review
This Chicken Mole’ is rich, dark and delicious, is a signature sauce in Mexican cooking and this version comes together quickly.
Chicken Mole and Cookbook Review Author: Marlene Baird Prep time: 15 mins Cook time: 30 mins Total time: 45 mins
1 pound chicken breasts, boneless and skinless ⅛ teaspoon cayenne pepper ⅛ teaspoon paprika 1 2 teaspoon ground cloves ½ teaspoon ground cinnamon 1 shallot, chopped 2 Tablespoons tomato paste coarse sea salt 3 cloves garlic, minced ½ cup vegetable broth ½ ounce Mexican dark chocolate (I used Trader Joe's)
Combine all the spices in a smalls bowl and set aside. In a large pan, seat canola oil on medium high heat. Lightly salt the chicken and cook until golden brown (about 10 to 12 minutes. Remove from pan and set aside. Reduce heat to medium and stir in the spices until fragrant about 45 seconds. Add the shallot and garlic and cook about 3 minutes. Add the broth and the tomato paste and bring to a simmer over medium high heat. Once simmering, stir in the chocolate. Once the chocolate has melted, return the chicken to the pot. Reduce heat to medium, cover and simmer for another 10 minutes. Serve with steamed rice. 3.2.2499
Ole’.
This dish came together rather quickly. It is only one of the many incredible recipes in the new cookbook Gluten-Free Made Easy. it’s co-authored by Christi Silbaugh and Michele Vilseck. Christi blogs over at Mom What’s For Dinner.
What I love about the book is the incredible resources included as well as FAQ about Gluten. There are hundreds of recipes with incredible photos too
Oh and bread recipes with a section on unlocking the secrets of Gluten-Free Flour.
Now back to this Chicken Mole. All I can say is “Wow!” There is so much flavor in that sauce that it’s ridiculous.
I can tell you this. I always wanted to make a mole sauce, but it requires a lot of time. Until now. Try this recipe and many more Gluten Free Made Easy.
Most of the recipes are simple, and easy to follow and not time consuming. You would be amazed at the recipes you never even knew fall into the GF category.
I don’t have a gluten problem, that I know of anyway.
There are so many other recipes I plan on trying in this cookbook.
Now if you want your own copy, my friend Wendy from The Weekend Gourmet is giving one away.
Enter to win the Cookbook and let her know I sent you.
Thanks for stopping by and have a great day.
I was provided a copy of the cookbook free of charge. The opinions expressed here on my blog are my own.
Marlene
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