Chocolate Chicken Mole

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 to 6 servings

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 chipotle pepper with 1 teaspoon adobo sauce from can (or more to taste), chopped
  • 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 freshly ground black pepper
  • 1 1/2 ounces unsweetened chocolate (or 2 tablespoons unsweetened cocoa powder)
  • 1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
  • 1/4 cup roughly chopped peanuts, for garnish
  • 1 teaspoon sesame seeds, for garnish
  • 1 orange, zested, for garnish
  • Fresh cilantro, for serving
  • Lime wedges, for serving
  • 1 avocado, peeled, pitted, and sliced, for serving
  • Flour tortillas, for serving
Directions
  • 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 stir until melted. Add the shredded chicken and heat through.

  • Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.


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