This recipe is from Ingrid Hoffman and it's so delicious. The flavors just meld together in a perfect mole. The ingredient list is long, but it really is an easy recipe. I like to serve mine over rice with some flour tortillas on the side.
rotisserie chicken, meat removed and shredded (or about 2 cups cooked chicken)
Serving Size: 1 (275) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 284 g52 %
Total Fat 31.6 g48 %
Saturated Fat 7.6 g38 %
Cholesterol 85 mg
Sodium 203.5 mg
Dietary Fiber 5.4 g21 %
Sugars 26.5 g105 %
Protein 29.6 g
Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.
Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.
Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and the shredded chicken. Heat through.
Top with avocado, toasted sesame seeds, or chopped peanuts if desired.