Chicken Tomatillo Sauce with Mole Chile Recipe

Name: Chicken Tomatillo Sauce with Mole Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces chicken breast halves, boneless, skinless; 1/2 each sweet red bell peppers sliced; 2 ounces mushrooms sliced; 1/2 cup green tomatoes sauce; 3 tablespoons hot chili peppers; 1/2 each onions roasted; 1 head garlic roasted; 1/2 each chipotle chili peppers; 1/4 cup tomatoes; 1/2 cup coffee; 1 cup chicken broth; 1/2 teaspoon lemon zest; 8 ounces egg noodles cooked; 4 tablespoons monterey jack cheese; 2 cups zucchini julienned; 4 small potatoes boiled and halved; 1 small jicama sticks; 2 large cucumbers cut into spears; 8 ounces radishes quartered; 1 each oranges sliced; 4 tablespoons yogurt

Servings: persons

5 ounces chicken breast halves, boneless, skinless
1/2 each sweet red bell peppers sliced
2 ounces mushrooms sliced
1/2 cup green tomatoes sauce
3 tablespoons hot chili peppers
1/2 each onions roasted
1 head garlic roasted
1/2 each chipotle chili peppers
1/4 cup tomatoes
1/2 cup coffee
1 cup chicken broth
1/2 teaspoon lemon zest
8 ounces egg noodles cooked
4 tablespoons monterey jack cheese
2 cups zucchini julienned
4 small potatoes boiled and halved
1 small jicama sticks
2 large cucumbers cut into spears
8 ounces radishes quartered
1 each oranges sliced
4 tablespoons yogurt

1
To roast onion and garlic, peel and trim the onion; slice the head of garlic to expose the cloves.
2
Roast in a oven, sealed in an aluminum foil packet, spray (optionally) with a olive oil, until aromatic.
3
Trim the chicken breast of fat.
4
Slice it along the grain diagonally; then cut into strips.
5
Season with black pepper and your choice of a Mexican spice blend (such as Cre-ole Spice Blend, posted previously).
6
Spray a wok lightly; heat the wok to sear and slightly char the chicken.
7
When no longer pink ad the bell peppers and mushrooms.
8
Make a well in the wok's center and add the sauce item in the order list.
9
When the mole paste blends with the sauce liquids, stir to combine all.
10
Make about 1 to 1 1/4 cups of the sauce: Add water and/or broth to thin the sauce as it siimmers.
11
Taste and adjust lemon and/or pepper.
12
Stir in chopped fresh cilantro and spoon stew over the hot cooked noodles; then sprinkle with Jalapeno Jack cheese.
13
Serve with zucchini steamed with orange zest and thyme; boiled potato wedges, well drained; condiments.

849

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 5 ounces chicken breast halves, boneless, skinless, 1/2 each sweet red bell peppers sliced, 2 ounces mushrooms sliced, 1/2 cup green tomatoes sauce, and more.

Yes, Chicken Tomatillo Sauce with Mole Chile falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Tomatillo Sauce with Mole Chile

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions