Recipe by Clifford Boren
Mexican cuisine purists will want to toss a grenade into my kitchen when they see this recipe. But I stand by my update of the venerable Chicken Mole. It's delicious. Be venturous and give it a shot. Cook time does not include cooking the chicken if you use the raw one.
Top Review by Rebecca Downey
The ingredients list coco powder and peanut butter, but these ingredients are not listed in the instructions. I added them to the sauce in step 5 (along with the salsa, broth, ...) before cooking and it came out fine.
- 2 boneless skinless chicken breasts or 2 prepackaged cooked chicken, from the store
- 1 small onion, chopped
- garlic powder
- 1 1⁄2 cups thick and chunky style salsa, medium hot
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 1⁄2 tablespoons peanut butter
- 2 tablespoons unsweetened cocoa powder
- 1 cup toasted slivered almonds (or more)
- 2 cups sliced mushrooms
- 1 tablespoon vanilla extract
Directions See How It's Made
- If using raw chicken, cook it using your favorite method.
- Chop it into bite sized pieces.
- Set aside.
- Sautee the onions and mushrooms until onions are transparent.
- Stir in the salsa, broth, chili powder, garlic powder, and black pepper to taste.
- Bring to boil, then reduce the heat to a slow simmer.
- Add chicken and almonds, and simmer for a few minutes to reheat chicken and warm up the nuts.
- Plate it up on top of angel hair pasta.