Chicken in Mole Sauce
This Chicken Mole recipe capitalizes on the flavorful richness of mole while keeping the calorie count low. Enjoy a taste of Mexico!
Ingredients
- 3 large dried ancho (or pasilla) chiles stems, seeds, and ribs removed and discarded
- 1½ cups hot water
- 2 Tbsp. olive oil divided use
- 1½ medium onions chopped
- 2 cloves garlic chopped
- 2 (6-inch) corn tortillas toasted, torn into pieces
- 2 Tbsp. all-natural smooth peanut butter
- 1 tsp. dried oregano
- 1¾ cups low-sodium organic chicken or vegetable broth
- 1 (3.1-oz.) square Mexican chocolate (like Ibarra or Abuelita) chopped
- 1 tsp. sea salt (or Himalayan salt)
- 1 tsp. ground black pepper
- 8 (4-oz.) raw chicken breasts boneless, skinless
Instructions
-
Soak chiles in water for 15 minutes. Drain; set aside.
-
Heat 2 Tbsp. oil in large saucepan over medium-high heat.
-
Add onions; cook, stirring frequently, for 4 to 6 minutes, or until onions are translucent.
-
Add garlic; cook, stirring frequently, for 1 minute.
-
Place onion mixture, chiles, tortillas, peanut butter, oregano, and broth in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until very smooth.
-
Return mixture to saucepan; cook on medium-low heat, stirring frequently, for 15 to 20 minutes.
-
Add chocolate. Season with salt and pepper; cook, stirring frequently, for 3 to 4 minutes, or until chocolate is melted and mixture is thick enough to coat a wooden spoon. Set aside.
-
Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat.
-
Add chicken breasts; cook, turning once, for 7 to 9 minutes, or until chicken breasts are no longer pink in the middle.
-
Top each chicken breast with ⅓ cup mole sauce.
Recipe Notes
- Dry or stale tortillas are best for this recipe.
- You can substitute 3 oz. dark chocolate plus 1 pinch of ground cinnamon for Mexican chocolate.
The Nutrition Facts box below provides estimated nutritional information for this recipe.