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Chicken Breasts with Yellow Mole |
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Serves: 4 Print this Recipe(Pechugas de Pollo con Mole Amarillo) Category: Chicken Moles and Stews Yellow mole is one of the classic seven mole sauces of Oaxaca. Mole Amarillo isn't actually yellow, but pale in color. The Oaxacan chiles for yellow mole, chilhuacle and chilcosle, are difficult to find in the United States, so I have used other chiles to create this version. In this modern interpretation, the mole is served as a thick sauce over cooked chicken breasts, with green beans and potatoes on the side. In the more classic yellow mole the sauce is thinned with broth and served as a soupy stew with meat or chicken, green beans, potatoes, and chayote all cooked together. In my recipe, the potatoes are oven-roasted instead of boiled, and the green beans and yellow bell pepper add a fresh and bright contemporary note to the dish. The sauce tastes best if it's made ahead and reheated. Yellow Mole 8 small red potatoes, scrubbed and quartered 1 tablespoon olive oil 1 teaspoon fresh lime juice 1 clove garlic (medium), minced 4 boneless skinless chicken breast halves Salt, to taste 3/4 pound small fresh green beans, trimmed and halved 1/2 yellow bell pepper, cut into 1/2-inch wide strips 1. Prepare the yellow mole. Reserve off heat in the pan. Preheat the oven to 350°. In a saucepan of boiling salted water, cook the potatoes 5 minutes. Drain and return to the pan. Add 2 teaspoons oil and toss to coat. Transfer the potatoes to an ovenproof baking dish and roast, uncovered, until tender and lightly browned, 40 to 45 minutes. 2. Meanwhile, in a small bowl, mix the remaining oil, lime juice, and garlic. Rub all over the chicken breasts and let stand about 15 minutes. 3. In a saucepan of boiling salted water, cook the green beans and yellow pepper until crisp-tender, 6 to 8 minutes. Drain. Transfer to an ovenproof bowl and set aside. When the potatoes are tender, turn the oven temperature down to 200° and put the green beans and pepper in the oven to keep warm while cooking the chicken. 4. Reheat the sauce over low heat. Heat a stove top grill pan or large nonstick skillet over medium heat and cook the chicken about 4 to 5 minutes per side or until golden brown on the outside, firm to the touch, and no longer pink inside at the thickest part. Add salt. 5. To serve, place 1 chicken breast on each of 4 plates. Arrange the potatoes and vegetables equally on each plate. Spoon some of the heated sauce over each chicken breast. Garnish with cilantro sprigs, if desired. Pass the remaining sauce at the table. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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