Growing up, we had some great family friends from Mexico who LOVED to make food for us all the time. That was how I first tried this amazing dish, chocolate mole. For those of you freaking out about chocolate being used in an entree and not a dessert, don’t worry – you’ll experience chocolate in a whole new way and learn that chocolate can be transformed into a savory dish and still taste awesome 
So anyways, I’ve been meaning to try out a mole recipe, especially after we picked up some awesome mole blend seasonings on our honeymoon, which unfortunately, aren’t sold anymore. The blend we have is a mixture of paprika, onion, cloves, coriander, cinnamon, cocoa, and chiles. I drew some inspiration from and adapted this chicken mole poblano recipe by Tyler Florence. However, I think what I made was a bit too hot for me. If you want your spiciness on the more wimpy side, omit the jalapeño, or use a milder mole blend.
Jenn Cuisine
Ingredients (4 servings):
1 poblano, cut into big pieces
2 onions, sliced
3 cloves garlic, sliced
4 oz. can of jalapeños
3 roma tomatoes, chopped
EVOO
1/2 cup mole blend (or make your own according to Tyler Florence’s recipe)
salt, pepper, juice from a lemon
1 lb. chicken – I prefer to use tenderloins because they cook quicker than chicken breast
Directions:
1. Saute poblano, onions, garlic, jalapeños in EVOO in a skillet. Then add in tomatoes and saute some more.
2. Transfer to food processor. Blend until pureed into a sauce, and then add in mole blend 1/4 cup at a time.
3. Brown chicken in skillet, then add mole sauce and 1 cup water.
4. Turn heat down to a simmer, and simmer until chicken is cooked through.
5. Serve over rice.
