1/2 cup green tomato-chile sauce
3 tablespoons mole chili pepper paste
1/2 sweet onion -- roasted
1 head garlic -- roasted, to taste
1/2 chipotle pepper -- with
1 teaspoon adobo sauce
1/4 cup diced tomato -- or salsa
1/2 cup coffee
1 cup nonfat chicken broth
1/2 teaspoon lemon zest -- minced, or more
fresh chopped cilantro -- last garnish
8 ounces cooked egg noodles
4 tablespoons monterey jack cheese -- with
chopped jalapeno -- crumbed
SIDES
2 cups zucchini -- julienned
orange zest -- to taste
fresh herbs -- thyme
4 small potato -- boiled and halved
CONDIMENTS
1 small jicama -- sticks
2 large cucumbers -- cut into spears
8 ounces radishes -- quartered
1 orange -- sliced
4 tablespoons plain lowfat yogurt
To roast onion and garlic, peel and trim the onion; slice the head of
garlic to expose the cloves. Roast in a oven 325°F, sealed in an
aluminum foil packet, spray (optionally) with a olive oil, until aromatic
(45 to 60 mins.)
Trim the chicken breast of fat. Slice it along the grain diagonally; then
cut into strips. Season with black pepper and your choice of a Mexican
spice blend (such as Cre-olé Spice Blend, posted previously). Spray a wok
lightly; heat the wok to sear and slightly char the chicken. When no
longer pink ad the bell peppers and mushrooms. Make a well in the wok's
center and add the sauce item in the order list. When the mole paste
blends with the sauce liquids, stir to combine all. Make about 1 to 1-1/4
cups of the sauce: Add water and/or broth to thin the sauce as it
siimmers. Taste and adjust lemon and/or pepper. Stir in chopped fresh
cilantro and spoon stew over the hot cooked noodles; then sprinkle with
Jalapeno Jack cheese. Serve with zucchini steamed with orange zest and
thyme; boiled potato wedges, well drained; condiments.
Mushroom Tomatillo Sauce with Mole Chile (Variation). Use a variety of
domestic and wild mushrooms. Thin the sauce with strained soaking liquid
and/or vegetable broth. Serve 1/2 cup pintos as side dish.
Pasta: fettucine, spaghetti, short lasagna, or homestyle (thick). Broth:
we used about 1/2 cup 99% fat free, low salt chicken broth, and then
switched to water to thin the sauce as it simmered. Mole contains ancho
peppers, vegetables oil, toasted bread (crumbed), sugar, chocolate, sesame
seed and/or nuts (ground) and salt, pepper, and dried herbs and spices to
taste; such as oregano, cinnamon, etc. Potato: traditionally white, but
gold, sweet (not yam) or blue would also be welcome. Add more Chipotle with
Adobo to please the taste. The Cre-olé spice blend is hot, spicy, sweet:
Caribbean!
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NOTES: This version of a Chicken Stew on Noodles recaptures the flavor of
an Aji we had at a Peruvian restaurant. Make your own sauces or buy
convenient jars and cans. The potato on the side is not just traditional:
it finds that spot on the tongue that wanted something.
