Chicken Tomatillo Sauce with Mole Chile

Directions

To roast onion and garlic, peel and trim the onion; slice the head of garlic to expose the cloves.

Roast in a oven, sealed in an aluminum foil packet, spray (optionally) with a olive oil, until aromatic.

Trim the chicken breast of fat.

Slice it along the grain diagonally; then cut into strips.

Season with black pepper and your choice of a Mexican spice blend (such as Cre-ole Spice Blend, posted previously).

Spray a wok lightly; heat the wok to sear and slightly char the chicken.

When no longer pink ad the bell peppers and mushrooms.

Make a well in the wok’s center and add the sauce item in the order list.

When the mole paste blends with the sauce liquids, stir to combine all.

Make about 1 to 1¼ cups of the sauce: Add water and/or broth to thin the sauce as it siimmers.

Taste and adjust lemon and/or pepper. Stir in chopped fresh cilantro and spoon stew over the hot cooked noodles; then sprinkle with Jalapeno Jack cheese.

Serve with zucchini steamed with orange zest and thyme; boiled potato wedges, well drained; condiments.