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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Believe it or not this is a recipe that I saw Paula Deen make on TV today. Just make sure you don't make the same mistake she did- the pumpkin seeds should be shelled (pepitas) before you sprinkle them as a garnish. This recipe is much easier to prepare than most mole recipes and is best served with tortillas and rice. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
3 garlic cloves, chopped |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
1 (28 ounce) can diced tomatoes, drained |
1 bell pepper, chopped |
2 chipotle peppers, roughly chopped |
1 (14 ounce) can chicken broth |
2 tablespoons peanut butter |
2 ounces bittersweet chocolate, chopped |
1 (8 lb) roasting chickens, cut into 8 pieces |
pepitas, for garnish (pumpkin seeds) |
white rice, for serving |
Directions:
1. Preheat oven to 350 degrees F.
2. Heat oil in a saute pan over medium heat. Add onion and saute until translucent.
3. Add garlic and spices and continue to saute to toast and develop flavor.
4. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate.
5. Simmer for 10 minutes.
6. Strain and puree until smooth.
7. Place chicken skin side down and sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides.
8. Add to casserole dish, cover with sauce and braise in the oven for 45 minutes to 1 hour.
9. Garnish with pepitas and serve with rice.
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