Wednesday, May 19, 2010

Mole Sauce

Traditionally, this sauce is added when stewing chicken. Once cooked, the chicken is shredded, mixed with this sauce, then served over boiled potatoes or hashbrowns.

4-1/4 teaspoons paprika
4-1/4 teaspoons chili powder of choice
2 tablespoons tapioca starch, or potato starch, or cornstarch, or arrowroot starch
2 tablespoon soy-free vegan 100% cocoa powder
1 tablespoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon sea salt
2-1/4 cups water
1/4 cup tomato sauce
2 tablespoons pure olive oil, or grapeseed oil
  1. In small container, combine paprika, chili powder, tapioca starch, cocoa powder, garlic powder, cumin, and sea salt; place on lid and shake vigorously to combine.
  2. In medium bowl stir together water and tomato sauce; set aside.
  3. Place large skillet over medium heat; add pure olive oil; pour dry mix into heated oil; cook 2 minutes; whisk constantly.
  4. Slowly whisk in tomato sauce; cook 5 - 6 minutes, or to desired thickness.

Cool completely then pour over whole chicken and roast according to weight.
Or, cool completely then pour into airtight container; refrigerate up to 3 days.

Servings: about 2 cups
Preheat: Medium-heat
Prep Time: 10 min
Cooking Time: 6 min

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