WKYT - Chef Walter - Recipes

Chicken Mole Skillet Tuesday, February 8, 2011


1 lb boneless, skinless chicken breasts cut into cubes
1 green bell pepper, cut into strips
1 onion, chopped
1 TBSP cooking oil
2 TBSP cocoa
1 TBSP brown sugar
1 TBSP chili powder
1 tsp ground cumin
¼ tsp cayenne pepper
1 10 oz pkg frozen corn (about 2 cups)
1 16 oz jar salsa


In a large skillet, sauté the chicken, green pepper and onion until the chicken loses its color and the vegetables are tender. Add cocoa, brown sugar and spices and stir over medium heat about a minutes. Stir in corn and salsa. Increase heat until the mixture comes to a boil. Reduce heat to a simmer and cover and allow to cook about 10 to 15 minutes, stirring occasionally. Add salt to taste and serve over rice.


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