Mole, Mole, Mole Mole, Mole Mole Mole
It's been more than 4 months since I posted a recipe. This is not because I wasn't cooking, but because most of the new recipes I tried in the interim were not fantastic enough to merit posting, or even making again.
This drought has ended. I made Chicken with Mole Sauce tonight, as featured on page 30 of the May/June 2011 Eating Well magazine. As you would expect from a sauce that has chocolate, peanut butter and chili powder, it was delicious.
Chicken with Quick Mole Sauce
Makes 4 Servings
1 1/4 pounds chicken - recipe calls for thighs, given xhollydayx's preference for white meat I went with breasts, or substitute your favorite fake meat
1/4 tsp salt
1/4 tsp black pepper
2 tablespoons canola oil
3 cloves garlic, minced - But I used 6, because as everyone knows more garlic is better
1 tablespoon chili powder
1/2 tsp cumin
1/2 tsp cinnamon
1 8oz can tomato sauce - Seriously, who buys 8oz cans? I just saved some from earlier this week
1/2 cup chicken broth
1/4 cup mini semisweet chocolate chips
1 tablespoon smooth peanut butter - The recipe says 'Natural', but whatever. Or Almond butter, if you roll that way.
1 tablespoon toasted sesame seeds
1. Season the chicken with 1/8tsp salt and all the pepper. Heat 1 tablespoon canola oil in large skillet (I used my soup pot, for reasons that'll become obvious in a bit) over medium high heat. Add the chicken and cook, turning once, until browned on both sides (about 4 minutes). Transfer to a plate.
2. Reduce heat to medium. Add remaining oil, garlic, chili powder, cumin, cinnamon and remaining salt. Stir until garlic fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and peanut butter. Stir well. Bring to a simmer.
3. Reduce heat to medium low. Return the chicken to the pot and coat with sauce. Simmer until the the chicken is cooked through, about 5 minutes. Sprinkle with sesame seeds.
This generated a LOT of sauce, far more than I expected. It's a good thing I used the soup pot. Fortunately, the sauce was delicious. I served everything with plain white rice, which soaked up the sauce nicely. I suspect many other carb-based sides would do equally well. It's quick, it's easy, I usually have all of the ingredient on hand, it generates leftovers, and it's really yummy. What more could I want?
This drought has ended. I made Chicken with Mole Sauce tonight, as featured on page 30 of the May/June 2011 Eating Well magazine. As you would expect from a sauce that has chocolate, peanut butter and chili powder, it was delicious.
Chicken with Quick Mole Sauce
Makes 4 Servings
1 1/4 pounds chicken - recipe calls for thighs, given xhollydayx's preference for white meat I went with breasts, or substitute your favorite fake meat
1/4 tsp salt
1/4 tsp black pepper
2 tablespoons canola oil
3 cloves garlic, minced - But I used 6, because as everyone knows more garlic is better
1 tablespoon chili powder
1/2 tsp cumin
1/2 tsp cinnamon
1 8oz can tomato sauce - Seriously, who buys 8oz cans? I just saved some from earlier this week
1/2 cup chicken broth
1/4 cup mini semisweet chocolate chips
1 tablespoon smooth peanut butter - The recipe says 'Natural', but whatever. Or Almond butter, if you roll that way.
1 tablespoon toasted sesame seeds
1. Season the chicken with 1/8tsp salt and all the pepper. Heat 1 tablespoon canola oil in large skillet (I used my soup pot, for reasons that'll become obvious in a bit) over medium high heat. Add the chicken and cook, turning once, until browned on both sides (about 4 minutes). Transfer to a plate.
2. Reduce heat to medium. Add remaining oil, garlic, chili powder, cumin, cinnamon and remaining salt. Stir until garlic fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and peanut butter. Stir well. Bring to a simmer.
3. Reduce heat to medium low. Return the chicken to the pot and coat with sauce. Simmer until the the chicken is cooked through, about 5 minutes. Sprinkle with sesame seeds.
This generated a LOT of sauce, far more than I expected. It's a good thing I used the soup pot. Fortunately, the sauce was delicious. I served everything with plain white rice, which soaked up the sauce nicely. I suspect many other carb-based sides would do equally well. It's quick, it's easy, I usually have all of the ingredient on hand, it generates leftovers, and it's really yummy. What more could I want?