Mexican : Chicken Olé Mole

• 2 tablespoons olive oil, divided
  
• 1 (2- to 3-pound) chicken, cut into pieces
  
• 1/2 cup finely chopped onion
  
• 1/2 cup finely chopped green pepper
  
• 1 small clove garlic, minced
  
• 1/4 cup slivered almonds
  
• 1/4 cup raisins
  
• 1 1/2 tablespoons toasted sesame seeds
  
• 1/2 to 1 cup chicken broth
  
• 1 (8-ounce) can tomato sauce
  
• 1 1/2 ounces unsweetened chocolate
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1/2 teaspoon ground cinnamon
  
• 1/4 teaspoon ground allspice
  

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 10 minutes. Remove chicken and set aside. Add remaining 1 tablespoon oil to skillet, then add onion, green pepper and garlic and cook 3 to 5 minutes, stirring often. Remove from heat.

Place almonds, raisins and sesame seeds in a food processor or blender and process until a paste forms. Add mixture to vegetables in skillet along with 1/2 cup broth, tomato sauce, chocolate, TABASCO^® Sauce, cinnamon and allspice. Cook and stir over medium heat just until chocolate melts, about 2 to 3 minutes.

Return chicken to skillet, coating pieces well with sauce. If sauce is too thick, add a little more broth. Reduce heat to low, cover, and simmer 30 to 40 minutes or until chicken is tender and no longer pink.

Makes 4 servings.

From THE TABASCO® COOKBOOK 1993 by Paul McIlhenny with Barbara Hunter. Used by permission of Clarkson Potter Publishers.