Ingredients
4 tbsp olive oil
2 cloves garlic, minced
1 serving-pieces of chicken for 6 per, sons
1 onion, chopped
1 green pepper, chopped
3 slices canned pimento, chopped
2 large tomatoes, peeled, seeded, and, chopped
2 tbsp chili powder (or to taste)
2 1/2 cup chicken broth
1/4 cup slivered almonds
1/4 cup raisins
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp pepper
1 tsp sugar
1 grated rind of 1 orange
2 squares bitter chocolate, chopped
1/4 cup light rum
Directions
In casserole, heat oil and cook garlic for a few moments to flavour
oil; add chicken and brown. Remove chicken. In remaining fat, cook
onion, green pepper, pimento, and tomato over gentle heat for 10
minutes. To onion mixture, add chili powder, blending well. Add
broth, almonds, raisins, seasonings, and rind; simmer, covered, 30
minutes longer. Add chocolate, stirring until melted. Replace
chicken, spooning sauce over. Bake, covered, at 350 degrees for 1
hour, or until chicken is tender. Warm rum, ignite it, and pour over
contents of casserole; allow to stand for a few minutes.
Servings: 6 servings
Pollo En Chocolate Sauce (Chicken Mole) Recipe brought to you by Recipe Ideas
Categories: Chicken; Chocolate; Dessert; Mexican; Poultry
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into the distant past, in truth as far back as the early Egyptians, and quite possibly further than that. Having said that, sadly, these old recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the romans 25BC a man called Apicius assembled a collection of scripts which described recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were divided into appetizers, entrees and desserts, something that is very familiar to us today. Aspicius also informs us how the Romans used many different herbs and spices, including a few that will be familiar to modern cooks such as thyme, mint and dill. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab countries, including coriander, parsley, basil and rosemary. These new spices and herbs led to an outbreak in books on cookery, some of which are now in private collections. By the time we get to the twentieth century, recipe books are starting to become popular due to more people being able to read, people having increased free time and having more money to spend. |
We hope you enjoy this Pollo En Chocolate Sauce (Chicken Mole) recipe.
