Chicken Molè

  My school was having a European Day of Languages which included a lunch.  So I thought because I'm in Spanish, I would do a chicken molè.  Molè is a Mexican savory chocolate sauce.  Daddy and I tested it to  see how it would work and how it would taste cold.  When I read the recipe it said to serve immediately so I didn't make it for the European Day of Languages.  Instead I made Jumping Jambalaya (which was awesome!)  But my family really liked the chicken molè which we served with chips and salsa.  I got the chicken mole recipe here.   This is the recipe:
Things You'll Need

• 6 Skinless boneless chicken breasts
• 4 Tablespoons chicken broth
• 1 8 Ounce can of tomato sauce
• 1/2 Cup salsa
• 1/4 Cup of red wine
• 1 1/2 Teaspoon of Worcestershire sauce
• 2 cloves mince garlic
• 5 Teaspoons unsweetened cocoa powder
• 1 Teaspoon ground cumin
• 1/2 Teaspoon paprika
• 1/8 Teaspoon allspice

Instructions
Making the Mole Chicken

1
With meat mallet, pound the chicken to 1/2 inch thickness. Use non-stick cooking spray on the bottom of a large frying pan.

2
Place the chicken in the pan and brown on both sides. If it seems to be getting too brown add a little bit of broth to pan.


3
Mix together red wine, salsa, tomato sauce, garlic, Worcestershire sauce, cumin, paprika, allspice, and cocoa powder in a bowl and mix well. (Don't worry, the alcohol in the wine cooks off)

4
Pour the mole sauce over the chicken and bring to a boil. Turn heat to simmer and cook for about 10 minutes or till the chicken is cooked. Serve immediately. Makes 6 servings.  If you cut the chicken into bite sized chunks, you can feed more people.  


Tips & Warnings
If you desire a hotter or spicier sauce you can add some hot sauce or chili powder to the mole.


Hope you guys and girls like it!