Recipe by cookiedog
Believe it or not this is a recipe that I saw Paula Deen make on TV today. Just make sure you don't make the same mistake she did- the pumpkin seeds should be shelled (pepitas) before you sprinkle them as a garnish. This recipe is much easier to prepare than most mole recipes and is best served with tortillas and rice.
Top Review by Larawithoutau
I love mole and wanted to see if I could get my kids to eat it. I started making it only to discover I didn't have the tomatoes, gasp! I feverishly looked in the fridge and pantry for a comparable substitute as I didn't have time to run to the store before dinner. I had cooked the chicken (breasts) in the crock pot in a small amount of water most of the day. I proceed to make the sauce, substituting a jar of mild salsa (hey, it's tomatoes, peppers & jalapenos, right?)...dilemma solved! In step 4, I waited to add the chocolate, threw in a few raisins (as I recall traditional mole contains dried fruit), some cilantro & sesame seeds (I didn't have pepitas) and pureed everything with the immersion blender, let it simmer another half hour or so and then added the chocolate & chicken. Simmer another 45 minutes & wow, this is really great. I'm happy to report that the kids really enjoyed it. If they ever knew all the ingredients that were in the same pan, they would fall out. I've made mole before, with disappointing results (and that's a lot of ingredients to be disappointed about). This was really nice, thanks for sharing, we'll be making this one again! Served topped with cheddar, black beans and steamed rice on the side.
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground cinnamon
- 1 (28 ounce) can diced tomatoes, drained
- 1 bell pepper, chopped
- 2 chipotle peppers, roughly chopped
- 1 (14 ounce) can chicken broth
- 2 tablespoons peanut butter
- 2 ounces bittersweet chocolate, chopped
- 1 (8 lb) roasting chickens, cut into 8 pieces
- pepitas, for garnish (pumpkin seeds)
- white rice, for serving
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Heat oil in a saute pan over medium heat. Add onion and saute until translucent.
- Add garlic and spices and continue to saute to toast and develop flavor.
- Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate.
- Simmer for 10 minutes.
- Strain and puree until smooth.
- Place chicken skin side down and sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides.
- Add to casserole dish, cover with sauce and braise in the oven for 45 minutes to 1 hour.
- Garnish with pepitas and serve with rice.