Chicken Mole!

by Jenn on April 9, 2009

in Dairy Free,Gluten Free,Meats

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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.

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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.

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2. Transfer to food processor.  Blend until pureed into a sauce, and then add in mole blend 1/4 cup at a time.

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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.

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