"Dee Randall" > wrote in message
...
>
> "D.Currie" > wrote in message
> ...
>>
>> "Dee Randall" > wrote in message
>> ...
>>> Can someone help.
>>>
>>> I bought an 8.25 oz. jar of Dona Maria Mole which says 7 servings. The
>>> instructions are to use 4 parts water or broth to 1 part paste.
>>>
>>> I have two (split) chicken breasts with bone-in each weighing about 14
>>> oz. each.
>>>
>>> Want to bake them instead of frying them.
>>>
>>> What do I do! How can I use just these two ingredients and come up with
>>> something edible.
>>> I just made a big batch of cole slaw. Have rice/or boiled potatoes.
>>>
>>> So many thanks!
>>> I have googled, but I just can't get the jist of it.
>>> Dee Dee
>>
>> It's really just a sauce, nothing to get too worried about. I usually use
>> 3 parts water to one part paste, and I usually make the whole jar's
>> worth. If I have too much sauce, I find a way to use it later. But the
>> ratio isn't all that sacred -- you want to get it to a consistency that
>> works for whatever you're making.
>>
>> I usually end up adding some salt and sugar, but sometimes not. Taste it
>> and see what you think. A Mexican woman gave me her "old family recipe,"
>> and it was the Dona Maria sauce with some added sugar and salt. I was
>> expecting a from-scratch recipe, but she said this was how her family
>> always made it.
>>
>> Sometimes I get a little wild and added extra spices, but it really
>> doesn't need anything. It's got so much flavor already, that when I've
>> added things, I really don't notice a whole lot of difference, anyway.
>> But I still fiddle with it now and then.
>>
>> The traditional recipe has you cook the chicken first, shred it, then
>> heat it up again in the mole to let the chicken soak up the flavor. Like
>> pulled pork, sort of.
>>
>> I usually par-cook the chicken, then finish it in the sauce. Sometimes I
>> just toss it all into the crockpot. Depends on what else I've got going
>> on. We usually eat it with tortillas.
>>
>> I've also used the sauce on chicken wings on the grill. Just make the
>> sauce thick enough and brush it on like a barbecue sauce.
>>
>> Donna
>>
> Donna, I couldn't have gotten better advice. Sometimes it takes just a
> personal touch as to what someone else has done when one doesn't have a
> clue. :-))
> Thanks ever so much.
> Dinner coming up!
> Dee Dee
>>

It's great for when you don't have the time or energy for something
complicated, but you want a "good" dinner.

Hope you like it!

Donna