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Chicken Mole Recipe





2 large can chicken chunks
3 Tbsp margarine
2 Tbsp flour
1 can chicken broth
1/4 minced onion
1/4 tsp garlic powder
1/2 cup bread crumbs
1/8 tsp cloves
1/2 tsp cinnamon
1/4 tsp almond extract
1/4 tsp anise seeds
1 1/2 Tbsp chili powder
2 tsp unsweetened cocoa powder
1 tsp sugar
1 cup tomato sauce
2 Tbsp vegetable oil
1 cup uncooked white rice
2 cups water
1/2 tsp salt
2 Tbsp toasted sesame seeds
Melt margarine over low heat in a saucepan.  Slowly add and mix in the flour.  Cook 1 minute.  Gradually add 3/4 cup chicken broth while constantly stirring.
Add the next 11 ingredients.  Bring to a boil, reduce heat, and simmer uncovered approx 35-40 minutes until slightly thickened.  Stir in the chicken. 

In a medium size saucepan heat the oil.  Add the rice and stir in the oil until coated and rice is golden.  Remove saucepan from heat, and let cool slightly. After the pan cools a little, add 2 cups of water and bring to a boil.  Cover and cook over medium heat until water is absorbed and the rice is cooked.


Serve on plates with the rice on the bottom and the spiced chicken on top.  Garnish with sesame seeds.







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