This is my favorite Mexican dish and one that I was missing since finding out about my Allium allergy. Traditionally, the mole’ sauce is cooked for hours. This shorter version saves time but maintains all the delicious flavors. It tastes great right out of the pan but tastes even better the next day when the sauce has had the chance to be enhanced by time. This is my friend Barbara’s favorite too! She requested it for her birthday dinner.
Buen provecho!
Ingredients:
- 1 Tbsp Vegetable Oil (I prefer avocado oil)
- 2 lbs of Boneless Skinless Chicken Cut into Large Chunks (Breasts, Thighs or Both)
- 1 Bay Leaf
- ¼ tsp Black Pepper
- ⅛ tsp Cayenne Pepper
- ½ tsp Paprika
- ½ tsp Ground Cloves
- ½ tsp Ground Cinnamon
- 1 Cup of Minced Celery and Carrots
- 1 can 14.5 oz. Diced Tomatoes
- 2 tsp Brown Sugar
- 1 Cup Chicken Broth
- ¼ Cup Dark Chocolate Chips
- ¼ Cup Raisins
Directions:
Step 1: Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the minced celery and carrot cook and stir until the celery and carrot has softened, about 5 minutes.
Step 2: Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the raisins and chocolate chips. Cook an additional 5 mins.
Step 3: Remove mixture from heat. Find, remove and reserve the Bay Leaf. Using a submersion blender or pour into a food processor, blend mixture until smooth. Return to heat and add chicken and bay leaf. Simmer 10-15 minutes. Remove bay leaf and serve over rice.
