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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
3 garlic cloves, minced |
1 chipotle pepper, with 1 teaspoon adobo sauce from can chopped (or more to taste) |
1 cup raisins |
2 cups canned chopped tomatoes |
3 tablespoons smooth peanut butter |
2 cups low sodium chicken broth |
2 teaspoons chili powder |
1/2 teaspoon ground cinnamon |
1 teaspoon fresh ground black pepper |
2 tablespoons unsweetened cocoa powder |
1 rotisserie chicken, meat removed and shredded (or about 2 cups cooked chicken) |
Directions:
1. 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.
2. 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.
3. Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and the shredded chicken. Heat through.
4. Top with avocado, toasted sesame seeds, or chopped peanuts if desired.
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