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Chicken In Mole Sauce


2 cinnamon sticks
6 whole pecans
6 whole almonds
1/3 cup unsalted peanuts
3/4 your blender full of chicken broth
2 pieces toast
2 squares semisweet chocolate; (size wasn't given)
4 whole chile pasilla; seeded
salt, pepper and sugar to taste
2 whole chickens boiled, skinned, cut in; bite-sized pieces

Blend all ingredients but chicken till liquefied. Mix with chicken. Bring to boil. Reduce heat. Simmer briefly (to cook the chilies). Serve with pinto beans, Spanish rice and tortillas. Posted to the BBQ List by "Bob Norton" on Sep 26, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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