Chicken Mole with Vegetables
Preparation Time: 1 hour, 30 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 1.00
3 pounds chicken drumsticks and thighs, skin removed
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.
** 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.
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