Easy Puebla-Style Chicken Mole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This quick version of the Mexican classic comes together in minutes. Serve it with black beans and yellow rice, or as a filling for enchiladas. Ingredients:
1 teaspoon olive oil |
1 cup thinly sliced onion |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon ground cinnamon |
2 stemmed dried seeded ancho chiles, torn into 2-inch pieces (about 1/4 cup) |
2 garlic cloves, thinly sliced |
3 cups fat-free, less-sodium chicken broth |
1 1/3 cups coarsely chopped tomato (about 1 medium) |
1/4 cup golden raisins |
3 tablespoons sliced almonds, toasted |
3 (1/2 x 2-inch) orange rind strips |
3/4 pound skinless, boneless chicken breast halves |
3/4 pound skinless, boneless chicken thighs |
1/2 ounce unsweetened chocolate |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes or until almost tender. Combine cumin, coriander, and cinnamon in a small bowl; sprinkle over onion in pan. Cook 1 minute. Add chiles and garlic to pan; cook 2 minutes or until chiles soften. Add broth and next 4 ingredients (through rind) to pan; bring to a boil. Add chicken to pan; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; shred with 2 forks. Set aside.
2. Add chocolate to chile mixture; let stand until chocolate melts. Using an immersion blender in pan, puree the chocolate mixture until smooth. Cook over medium heat 20 minutes or until reduced to 3 1/2 cups. Add shredded chicken to sauce; stir in salt and pepper.
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