Quick Chicken Mole

Name: Quick Chicken Mole
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 3 garlic cloves, chopped; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1 (28 ounce) can diced tomatoes, drained; 1 bell pepper, chopped; 2 chipotle peppers, roughly chopped; 1 (14 ounce) can chicken broth; 2 tablespoons peanut butter; 2 ounces bittersweet chocolate, chopped; 1 (8 lb) roasting chickens, cut into 8 pieces; pepitas, for garnish (pumpkin seeds); white rice, for serving

15 ingredients

9 steps

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 (28 ounce) can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (14 ounce) can chicken broth
2 tablespoons peanut butter
2 ounces bittersweet chocolate, chopped
1 (8 lb) roasting chickens, cut into 8 pieces
pepitas, for garnish (pumpkin seeds)
white rice, for serving

Directions

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.