Chicken Mole

In a most timely manner, Mom decided to try out a mole recipe this weekend.  It's the first time I've ever eaten mole and it was on the agenda for a savory choc post anyway so she shared with me to share with you.  What I'm passing along to you is based on the recipe she used from her South Beach cookbook (it's a Phase 1 recipe in case anyone is interested, minus the rice that is). 

Chicken Mole

3 large chicken breasts, cut into large pieces
salt & ground black pepper
1 lg onion, chopped
2 tsp minced garlic
2 tbsp chili powder
½ tsp cinnamon
½ tsp ground clove
1 (14-½ oz) can diced tomatoes
2 tbsp creamy peanut butter
2 tbsp cocoa powder
Scallions or chives for garnish

Sprinkle the chicken with salt and black pepper.

In a large skillet with coating of olive oil cooking spray, cook chicken for approximately 8 minutes over medium-high heat until browned.

Remove the chicken to a large plate and set aside.

Add the onion and garlic to the skillet and cook for 3 minutes, or until the onion becomes translucent.

Stir in the chili powder, cinnamon and cloves and cook for 1 minute.

Return the chicken to the skillet then add in the tomatoes, peanut butter and cocoa powder.

Bring everything to a boil.

Then cover and simmer, stirring every few minutes, for 25 minutes or until the chicken is no longer pink.

Serve over arroz amarillo (yellow rice aka super yummy rice) and garnish with scallions or chives.

Es muy delicioso!

NOTES

Since I don't really like super chunky tomatoes, I threw my can of dices in the blender for a few seconds to break them down.  Still gives some texture to the sauce.  If you want a slightly smoother sauce, you can use tomato sauce instead of diced tomatoes.

You can serve it over rice like I did or wrap it up in a tortilla with the fixin's.  I chose yellow rice because it has a slightly sweeter taste and makes a nice foil to the spicy chocolately-ness of the mole sauce.  Either way, it will be tastetastic!