Mexican Mole Chicken

SpiceBreeze

The dark mole sauce is made with several chili peppers, nuts, and chocolate. It is such a fabulous combination. Think of a chocolate bar with nuts and chili flavor. Preparing the mole sauce is usually labor-intensive and time-consuming.

This recipe is a delicious shortcut with three important ingredients: ancho chili, pasilla chili, and raw cacao. Unlike the common roasted cocoa, cacao is pure chocolate and higher in minerals.

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hands-on time 30

Course Main Course

Cuisine Mexican

Servings

Ingredients

Protein

1.25 lbs chicken thighs or breast cut into bite size pieces

Fresh Produce

1 medium onion finely chopped
2-4 cloves garlic finely chopped

Packaged Goods/Staples

1 cup chicken or vegetable broth
1 tbsp vinegar
1/4 cup almond*** butter raw, unsalted
4 tbsp tomato paste
1 tbsp sugar brown recommended
salt & pepper

Mole Culinary Spice Kit

Pouch [1] Cacao, oregano, cinnamon
Pouch [2] Ancho chili, pasilla chili

Suggested Side: Rice with Vegetables

4 tbsp butter
1 cup peas and diced carrots frozen**
3 cups cooked rice

Optional

1 cup sesame seeds
sour cream
tortillas for variation

Instructions

Chicken*

Season chicken with salt & pepper to taste.

Mole

In a POT, melt 2 tbsp butter over medium-low heat.
Cook onions until they turn slightly brown. Stir occasionally.
Add garlic. Stir-fry for 30 seconds.
Add chicken. Stir-fry for 2 minutes.
Add broth, vinegar, nut butter, tomato paste, sugar, and Mole [1] spices. Mix well.
Cover. Bring to a boil.
Cook 10 minutes over low heat.
Add Mole [2] spices to taste. Mix well.
Cook 30 minutes over low heat.
Stir occasionally.