Oaxacan Chicken Mole
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 2 boneless skinless chicken breast halves
- 3 1⁄2 teaspoons chili powder, divided
- 1 1⁄2 tablespoons olive oil
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground cinnamon
- 1 (14 ounce) can stewed tomatoes, with juices
- 1⁄4 ounce unsweetened chocolate
directions
- Using 1 tsp of the chili powder, season the breasts, along with salt and pepper to taste.
- In a heavy skillet that comfortably holds both breasts, heat the oil over mediium-high heat and cook the chicken until brown on both sides (about 2 minutes per side); transfer cooked chicken to a plate and add the remaining chili powder, along with the cumin and cinnamon, to the skillet and saute, stirring, for 15 seconds.
- Stir in the tomatoes and their juices along with the chocolate and simmer until the sauce thickens up, about 5 minutes.
- Add chicken, along with any juices that have accumulated on the plate, back into the skillet and simmer until the chicken is cooked through, about 4 minutes.
- Taste sauce; add salt and pepper if desired.
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Reviews
-
Well, I thought it was a little bland, so I made some changes and additions and we absolutely loved it. I doubled the recipe, but only used 3 chicken breasts cut up into cubes. I doubled the chocolate and added a packet of sazon goya without annato- (mexican grocery). I thought that would do it but ended up adding 1/4 tsp of corriander, 1/4 tsp of garlic salt, 1 tsp of honey and cayenne pepper to taste. I know that seems like a lot, but it really is just extra seasoning based on personal preference. Anyway, I highly recommend this recipe- quick, easy, healthy & yummy. We served it with mexican rice. Thanks!!
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