Chocolate Chicken Mole

Chocolate Chicken Mole
Chocolate Chicken Mole I have been making mole sauce for close to 30 years now. I have never used chocolate in my mole recipe like the traditional but decided to finally give it a try. I wanted to keep the calories down since I am on weight watchers and found this recipe by them. I changed it a bit and my husband loved it. This recipe is one of his top 10.
Recipe type: main
  • 4 dried pasilla chile peppers steamed and seeded
  • 2 cups boiling water
  • 2 cups chicken broth
  • 6 chicken thighs (bone in skin removed)
  • 1 teaspoon salt
  • ¼ teaspoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, peeled
  • 2 large plum tomatoes, chopped
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • 2 ounces Mexican chocolate (Ibarra brand is my favorite)
  1. Directions;
  2. Heat heavy skillet over medium-high heat and add the pasella peppers, toast till soften about 30 seconds per side. Put in a small bowl and cover with the boiling water. I like to put a cup over it to help keep in emerged under the water; let stand for 20 minutes. Drain. Put the chiles in a blender and add 1 cup of broth and puree, return the chili mixture to a bowl and set aside.
  3. Lightly rub the chicken with olive oil and sprinkle with salt and pepper all over. Heat a dutch oven or a heavy deep pan over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Transfer to large plate and repeat with remaining chicken.
  4. Add oil to same dutch oven, add onion and garlic; cook, stirring until onion is softened about 5 minutes. Stir in tomatoes and cook until softened, about 3 minutes. Add cumin, oregano, and cinnamon; cook until fragrant, about 30 seconds. Spoon tomato mixture into blender; add remaining 1 cup broth and puree.
  5. Add the pasilla mixture, pureed tomato mixture, and remaining ½ teaspoon salt to pot; cook, stirring until thickened about 6 minutes. Add chocolate, stirring until melted. Return chicken to pot and turn to coat with sauce. Simmer until chicken is cooked through, about 10 minutes longer. If you would like to let simmer on low longer, its ok, just be sure to keep an eye on it and stir often. Enjoy!


Comments & Reviews


Rate this recipe: