Chicken Mole

Yields:	8 servings
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3	tablespoons	vegetable oil
2 1/2	pounds	chicken pieces
2	tablespoons	garlic	minced
3/4	cup	onion	diced
2	cups	chicken broth
1	cup	tomatoes	peeled, seeded, canned
2	tablespoons	oregano
1/4	pound	chilies	assorted mexican, stems and seeds removed
1/2	teaspoon	cloves	ground
1	tablespoon	cocoa powder
1/2	teaspoon	cinnamon
1/4	cup	almonds	shelled

HEAT THE OIL in a large, lidded skillet and brown the chicken pieces on all sides.

Add all other ingredients, bring to a boil, cover, reduce heat to low and simmer until chicken is done, about 30 minutes.

Remove the chicken to a platter and set aside.

Place the cooking liquid in a blender or food processor and blend until as smooth as possible.

Return the sauce to the skillet, replace the chicken and cook everything together another 10 minutes.

Serve with tortillas, rice, beans and tamales.

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This turned out really good. I didn't make the horseradish sauce, but the ribs were so tender the meat just fell off the bone.

Reviewed by meganalissa