Mexican Chicken Mole
Author: Suzanne Perazzini
- 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
- Heat some oil and cook onion, garlic and chillies until onion is clear.
- Add cumin and paprika and cook 2 minutes.
- Stir in soup, coriander and water and simmer 5 minutes.
- Add sliced chicken and cook 10 minutes until cooked.
- Serve with rice, couscous or tortillas.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/mexican-chicken-mole-spicy-and-tasty/
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