Easy Chicken Mole
Serves 6
2 tablespoon vegetable oil, divided
1 ½ pounds chicken tenders or boneless chicken breast, cut
into small cubes
1 medium onion, finely chopped
2 cloves garlic, minced
1 14-ounce can chicken broth
1 10-ounce can diced tomatoes with chiles
¼ cup creamy peanut butter, ideally natural
1 ounce grated or chopped unsweetened or bittersweet
chocolate
2 teaspoons chili powder
1 to 2 teaspoons honey
¼ teaspoon ground cinnamon
Salt to taste
Cooked rice
½ cup sour cream
¼ cup roughly chopped cilantro
1. Heat 1 tablespoon
of vegetable oil in large skillet over medium-high heat.
2. Add cubed chicken
and sauté just until chicken ñis no longer pink in the center. Remove chicken
from skillet and set aside.
3. Add another
tablespoon of vegetable oil to skillet and sauté the onions until softened.
4. Add garlic and
sauté another minute or two.
5. Stir in chicken
broth, tomatoes, peanut butter, chocolate, chili powder, honey, and cinnamon.
6. Bring to a boil.
Then reduce heat and simmer for 5 minutes. The sauce may be puréed with an
immersible blender at this point.
7. Add reserved
chicken to the sauce and simmer for 5 to 10 minutes.
8. Salt to taste.
Serve over rice and top with a dollop of sour cream and a sprinkle of cilantro.
NOTE: You can use leftover cooked chicken and skip the first two
steps.
No comments:
Post a Comment