Friday, May 20, 2016

Chicken Mole

I have tried a couple of different mole sauces in the past but the one I made tonight may be my favorite. I made the sauce and then let it sit. I sautéed some bone-in chicken thighs and braised them with a little water on low heat for close to an hour. When ready to serve, i just ladled the mole over the chicken and some brown rice--pretty tasty. This recipe made a lot of mole so I will need to dream up some leftovers! Mole enchiladas, anyone?

Mole Sauce:
  • 1 medium yellow onion, chopped (1/2 cup)
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 (14-ounce) can diced tomatoes
  • 1 cup water
  • 1/4 cup raisins
  • 2 tablespoons creamy peanut butter
  • Salt, to taste
For Mole Sauce, in large skillet cook onion in 1 tablespoon hot oil over medium heat 2 minutes. Add garlic; cook 1 minute more. Stir in cocoa powder, chili powder, cinnamon, and cumin. Cook and stir 1 minute. Add undrained tomatoes, water, raisins, and peanut butter. Whisk to combine. Bring to boiling. Reduce heat to low and simmer, uncovered, 20 minutes, stirring occasionally. Let cool slightly. Transfer to blender. Cover; blend until pureed. Season with salt, to taste. Set aside.

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