Chicken Mole
- Reviews 1
Ready In: 2 hrs
Serves: 6
Ingredients
- 2 -2 1⁄2 lbs meaty skinless chicken pieces (breasts, thighs, and drumsticks)
- 2 tablespoons cooking oil
- 1⁄2 cup chopped onion
- 2 garlic cloves, minced
- 1 (8 ounce) can tomato sauce
- 1⁄3 cup toasted almond
- 1⁄4 cup crushed tortilla chips
- 1⁄4 cup water
- 2 fresh jalapeno peppers, seeded and chopped (or 2 canned whole green chili peppers, seeded and chopped)
- 1⁄4 cup snipped fresh cilantro
- 2 tablespoons toasted sesame seeds
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground cloves
- 1 ounce semisweet chocolate, cut up
Directions
- Rinse chicken; pat dry.
- Heat 1 tablespoon of the cooking oil in a 12-inch heavy skillet. Add onion and garlic and cook for 3-5 minutes, or till onion is tender but not brown. Remove from skillet and cool slightly.
- In a blender container or food processor bowl combine onion mixture, tomatillos, tomato sauce, almonds, tortilla chips, water, jalapeno peppers, cilantro, sesame seeds, cinnamon, salt, and cloves. Blend or process till smooth.
- Heat remaining oil in skillet. Add chicken and cook, uncovered, over medium heat for 15 minutes, turning to brown evenly. Add tomato mixture. Bring to boiling; reduce heat. Cover and simmer for 35-40 minutes, or till chicken is tender and no pink remains.
- Transfer chicken to a serving platter; keep warm. Skim off fat from tomato mixture. Add chocolate and cook and stir over low heat till chocolate is melted.
- Pour over chicken.
- Serve with rice.
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