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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 800 ml water to boil and add chicken fillets. Simmer till just stiffened. Remove chicken and cover to prevent their drying out. Reserve the resulting chicken stock. | 2. Heat oil in large saucepan and fry mole paste till fragrant. In a blender or food processor, combine onion, garlic, tomato, banana and sugar. Add this paste to the mole in the pan. Stir and simmer over low heat for 3 minutes. | 3. Add 3 cups chicken stock, cover and cook over low heat for 15 minutes, till mixture thickens to a creamy consistency. If too thick, add a little more stock. Taste for chili heat: if it's too hot, add extra sugar or blended tomato. | 4. Meanwhile, dry fry sesame seeds in a pan till golden brown and fragrant. Add chicken pieces to the sauce, heat through and serve sprinkled with sesame seeds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken fillet	1 1/2	1/2		3.75	0.3134	0.2442	0.1678
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
mole	3	tablespoons		-	-	-	-
onion	1		quartered	28.0	6.537999999999999	0.77	0.07
garlic clove	1			-	-	-	-
tomato	3		peeled	186.2069	41.2894	9.7151	1.6192
banana	1		small	200.25	51.39	2.4525	0.7425
sugar	1/2	tablespoon		27.531	6.8862	0.0	0.0
salt				-	-	-	-
sesame seed	2	tablespoons		171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.