1
pechuga de pavo con hueso, de 4 a 5 libras, descongelada
Mole Verde Sauce
2
cucharadas de aceite de olivo
2
dientes de ajo
1
cebolla blanca chica picada
2
(1 pulgada cada uno) rebanadas de bolillo
1
tazas de caldo de pollo reducido en sodio Progresso® (de un cartón de 32 oz)
1
frasco (8.25 oz) de Mole Verde (pipian)
1/4
taza de pepitas saladas y sin cascara
1
cucharadita de sal, si lo deseas
1/2
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Instrucciones
1
Precalienta el horno a 325°F. En un platito mezcla la mantequilla, vino, tomillo, sal, paprika y ajo. Unta sobre la pechuga de pollo. Colócala en una pavera con la piel viendo hacia arriba. Coloca un termómetro en la parte mas profunda. Cubre y hornea 1 hora.
2
Descubre y hornea 1 hora 30 minutos mas hasta que el termómetro lea 180°F.
3
Retira del horno y deja a un lado antes de rebanarlo.
4
Mientras tanto, en una olla de 5 cuartos de galón calienta el aceite a fuego medio alto. Sofríe por 2 minutos el ajo, cebolla y el pan. Coloca en la licuadora 2 tazas de caldo de pollo, el mole, el ajo, cebolla, pan, ¼ taza de pepitas, y el azúcar. Cubre y licua a velocidad media, hasta formar un puré.
5
Regresa la salsa a la olla. Calienta a hervir a fuego medio alto. Reduce el fuego; deja cocinar 10 minutos. Agrega las 2 tazas que restan de caldo de pollo. Cocina 15 a 20 minutos mas, revolviendo ocasionalmente hasta que este ligeramente espesa. Sirve sobre las rebanadas de pavo. Adorna con pepitas.
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