Mexican Chicken Mole – spicy and tasty

It seems that every night I have to chop onions for whatever recipe I choose so some time ago I found the solution for the crying like a baby thing. I use swimming goggles to block the fumes. I keep them in the kitchen drawer alongside the thin surgeon’s gloves I use to chop up chillies so that they don’t make me cry too when I rub my eyes. I must look rather stupid in goggles and gloves while I cook but it saves my mascara. Tonight’s dish can be eaten with rice, couscous or wrapped in tortillas. We went the tortilla route and I included salad leaves along with the chicken mixture to create a pleasant crunch.

This recipe is not low Fodmap.

Mexican Chicken Mole

 

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Author: Suzanne Perazzini

Ingredients

• 1 chopped onion
• 2 crushed cloves of garlic
• 2 chillies - chopped finely
• 1 tsp cumin
• ½ tsp paprika
• 400g can of condensed tomato soup
• ¼ cup of water
• Chopped coriander
• Chicken breasts, thinly sliced

Method

1. Heat some oil and cook onion, garlic and chillies until onion is clear.
2. Add cumin and paprika and cook 2 minutes.
3. Stir in soup, coriander and water and simmer 5 minutes.
4. Add sliced chicken and cook 10 minutes until cooked.
5. Serve with rice, couscous or tortillas.

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