Got laughed at again by my brother-in-law for attempting to make a Traditional Mexican dish! It actually turned out great and as he would say wasn’t too bad “for a white girl”. This is a quick and easy Chicken Mole, the quick and easy part is that it only takes about 3 total hours from start to finish instead of 6! It passed the hubby’s test and even got a “This is really good Mija”, so into our family recipe collection it goes! Enjoy.
What Goes Into it?
- 2 tablespoons olive oil
- 5 cloves garlic, chopped
- 1 onion, chopped
- 1 teaspoon ground cumin
- 2 tablespoons chili powder
- 1/2 teaspoon ground cinnamon
- 1 tablespoon toasted pepitas (or sesame seeds, if you don’t have any on hand)
- 1 15 ounce can diced tomatoes, drained
- 1 green bell pepper, chopped
- 2 chipotle peppers in adobo, roughly chopped
- 2 1/2 cups chicken broth
- 3 teaspoons salt
- 2 tablespoons peanut butter
- 3-4 ounces bittersweet chocolate
- 3 pounds chicken breast, cut into cubes (you will shred later)
Preheat oven to 350 degrees.
Heat olive oil in a saute pan over medium heat. Add chopped onion and saute until it’s tender and translucent. Add garlic, cumin, chili powder, cinnamon, 3/4 of the pepitas and salt, cook over low heat for 10 min. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10-15 minutes. Put entire mixture into blender and puree until smooth, it should be thin and pourable. If it’s too thick, add more chicken stock until it’s a nice consistency.
Brown the chicken in a cast iron skillet or other saute pan. Put the browned chicken and mole sauce into a casserole dish and stir to coat chicken, cover and put into the oven for 45 min. Remove chicken from sauce with strainer and shred. Return chicken to sauce and cook for a remaining 15 min.
Serve with white rice and garnish with remaining pepitas.
Garnish with pepitas and serve with white rice.