Photo: Quick-Fix Chicken Chili Mole Recipe
Ingredients
- 1 tablespoon vegetable oil
- 5 teaspoons Pre-Chopped Garlic, recipe follows
- 1 large onion, chopped
- 2 red bell peppers, seeded and diced
- 3 canned jalapeno peppers, diced
- 1 packet chili seasoning
- 1/4 teaspoon ground cinnamon
- 1 (28-ounce) can diced tomatoes
- 1 (5-ounce) can pinto beans, drained
- 2 cups shredded rotisserie chicken
- 1 bottle beer
- 2 ounces unsweetened chocolate, shaved
- 2 scallions, chopped, for garnish
- Cheddar, for garnish
Directions
In a large Dutch oven, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add red bell peppers and jalapenos and saute for 5 more minutes, until soft. Stir in chili seasoning packet and cinnamon and cook until spices are fragrant. Add tomatoes, pinto beans, shredded chicken, and beer. Bring to a boil, reduce heat to low and simmer 10 minutes. Stir in chocolate just before serving. Garnish with grated Cheddar and chopped scallions, if desired.
Pre-Chopped Garlic:
- 1 head garlic, peeled
- Olive oil, to cover
Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.
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By crepelady
on February 08, 2011
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Not judging on the "traditional" "not traditional" mole topic, but judging on taste alone, My husband and I would say this was very good with one tweek. I followed the recipe exactly first to see what it needed. Those that said it was missing something...they were right. It's almost like it needed a little extra punch. The secret ingredient??? Chipotle flavored Tabasco sauce! Whether you add it to the recipe or just garnish the top with it, it gives it that extra flavor that was missing. Will definatley make again.
By Random Acts of Food
Boston, MA
on February 03, 2011
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I did like this recipe and loved that I had a new way to use up a Rotisserie chicken... but I think other chili recipes have more substance and flavor. Check out my blog for a full review - randomactsoffood.blogspot
By marie-mccoy_130...
Dallas, 83
on August 20, 2010
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Great go-to recipe, especially if serving to a big crowd, that I've used over and over. And my husband loves the flavors. I've made a few adjustment: use a can of chipotle peppers (seeded and chopped fine instead of jalapeno, use 1/2 tsp cumin plus 1/2 tsp oregano plus 1/2 tsp garlic salt plus 1/2 tsp paprika instead of the chili seasoning, use 1/2 tsp cinnamon instead of 1/4 tsp, and add 5 minced garlic cloves when you add the onions. I've doubled the recipe, frozen it right after adding the chocolate, then defrosted it and served it to 16 ladies with basmati rice on the side plus a salad. Got rave reviews for a circle luncheon, then for my son's friends!
Read all 26 reviews