A homestyle mole that can be prepared without specialty ingredients. If you leave the skin on the chicken, skim the broth before making the gravy

1. Wash chicken, cut into 8 pieces. Place in a pot with enough water to cover chicken. Bring to boil, reduce heat, cover and simmer about 15 minutes. Remove all the broth and add back 1+2/3-cups.

2. Mix the sauce ingredients in a bowl, add to the pot and mix well. Bring to a boil, reduce heat and cook about 25 minutes. Add peas and cook 5 minutes. Serve with rice and tortilla.

Per Serving: 536 cals, 14g fat (22% cff) Substitute skinless boneless chicken breast halves, 1 per serving: 465 cals, 9g fat (17% cff).

01/99 from Pat Hanneman (Ed.) <kitpath@earthlink. Net> Temple del Sol serves something that tastes like it was made this way. No peas. Instead, the cafe uses this stew to make chimichanga. Serves with lettuce and spicy rice.