Chocolate Chicken Mole

Serves 4
Recipe By: Ingrid Hoffman


2 tablespoon olive oil
1med onion -- chopped
3 garlic cloves -- minced
1 chipotle pepper with 1 teaspoon adobo sauce from can (or more to
taste) -- chopped
1 cup raisins
2 cup canned chopped tomatoes
3 tablespoon smooth peanut butter
2 cup low-sodium chicken broth
2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1 1/2 ounce unsweetened chocolate (or 2 tablespoons unsweetened cocoa
powder)
1 rotisserie chicken -- meat removed and shredded (skin and bones
discarded)
1/4 cup roughly chopped peanuts -- for garnish
1 teaspoon sesame seeds -- for garnish
1 orange -- zested, for garnish
Fresh cilantro -- for serving
Lime wedges -- for serving
1 avocado -- peeled, pitted, and sliced, for serving
Flour tortillas -- for serving

Place a pot over medium heat and coat with the oil. Add the onion and
garlic, stirring to soften for 5 minutes. Add the chipotle with adobo,
raisins, and tomatoes, stirring to combine. Bring to a simmer and cook
for 10 minutes. Carefully pour the mixture into a blender. Add the peanut
butter, broth, chili powder, and cinnamon. Puree the mixture until
smooth. Season with salt and pepper. Return the mixture to the pot over
medium heat. Cook for 15 minutes, stirring occasionally. Add the
chocolate and stir until melted. Add the shredded chicken and heat
through. Transfer the mole to a serving dish and garnish with peanuts,
sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and
tortillas.

Recipe Notes
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

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