Thursday, September 25, 2008
I decided to try something a little different with chicken, and as I raided my pantry, I ran across a jar of green mole.
Basically, mole is a sauce made of peppers, ground seeds (often pumpkin seeds), oil, cracker crumbs, spices, and other ingredients. It's quite common in Latin/Mexican cooking, and I happen to like it a whole lot! You can find it in most any supermarket, in the ethnic foods aisle.
Grilled Mole Chicken
1 pound boneless, skinless chicken breast, cut into thin strips
1/3 cup green mole sauce
1/2 cup chicken broth or stock
2 tablespoons hot pepper sauce (optional)
1/2 teaspoon salt
1/2 teaspoon pepper (or more, to taste)
(Special Equipment: 6 to 8 barbecue skewers)
In a large (1 gallon) plastic zipper bag, combine all ingredients. Squish the bag around to really coat the chicken with the marinade. Refrigerate for at least 1 hour, or as long as 3 hours. Squish the bag every 30 minutes to redistribute ingredients.
If you're using wooden/bamboo skewers, you'll want to soak them in water for at least 30 minutes before cooking. After the chicken has marinated, thread chicken strips onto skewers (about 3 to 4 strips per skewer). Place skewers over medium-high heat, cook for 12-15 minutes, or until done, turning once halfway through cooking.
I served mine as a sort of chef's salad, with chopped Romaine lettuce and sliced New York cheddar, dressed with a simple vinaigrette. Alongside, I served some of my Chipotle Bacon Cornbread (recipe will follow shortly).
