3 pounds chicken drumsticks and thighs, skin removed
3 cups canned reduced-sodium chicken broth
6 dried guajillo chilies, seeded
6 tomatillos, husks removed, washed and chopped
1 onion, chopped
5 cloves garlic, peeled
2 tsp ground cumin
3 cups water
4 chayotes, peeled and chopped
3/4 pound green beans, trimmed

Place chicken and broth in a large pot. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, uncovered, for 30 minutes. In a large pan, cook chilies over low heat, turning frequently, until they change color and become fragrant. Stir in tomatillos, onion, garlic, cumin and 1 cup water. Bring to a boil over high heat. Cook, uncovered, for 5 minutes. Remove pan from heat. Let cool. Place chili-tomatillo mixture (mole) in a blender container. Puree until smooth. Return pureed mixture to pan. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Stir the thickened mole into chicken and broth. Simmer, uncovered, for 15 minutes. Meanwhile, in a medium saucepan, bring 2 cups water to a boil over high heat. Add chayotes and green beans. Cook 5 minutes. Drain. Serve with chicken and mole.

Fruit: 0
Vegetables: 2
Meat: 6
Milk: 0
Fat: 2
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.