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Quick Chicken Mole

  • 105minutes
  • 973calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, D, E, P
MineralsFluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 onion , chopped

  3. 3 garlic cloves , chopped

  4. 2 tablespoons chili powder

  5. 1 teaspoon ground cumin

  6. 1/2 teaspoon ground cinnamon

  7. 1 (28 ounce) can diced tomatoes , drained

  8. 1 bell pepper , chopped

  9. 2 chipotle peppers , roughly chopped

  10. 1 (14 ounce) can chicken broth

  11. 2 tablespoons peanut butter

  12. 2 ounces bittersweet chocolate , chopped

  13. 1 (8 lb) roasting chickens , cut into 8 pieces

  14. pepitas, for garnish (pumpkin seeds)

  15. white rice , for serving

Instructions Jump to Ingredients ↑

  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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