Forgive Me Mother, for I Have Sinned - Easy Chicken Mole
I’m taking a huge risk by posting this recipe. If my mom gets a hold of this, she might disown me. I’m doing the unthinkable and making mole… not from scratch!
I probably shouldn’t even call it mole, but more of a mole-inspired chocolate chili sauce. One day I will redeem myself and post my mom’s recipe, which includes about 25 ingredients, and me screaming at my crappy blender because it won’t grind everything evenly! For now, I wanted to come up with a simple recipe that anyone can make and won’t make you yell at your appliances.
I’m using store-bought creamy peanut butter instead of the beautiful medley of nuts that you would traditionally use, and tomato paste to add thickness and richness. I still use a tablet of Mexican chocolate because mole, even this recipe, is not mole without it.
Easy Chicken Mole
Serves 4-5
Ingredients
1 tsp Sweet Smoked Paprika
1 tsp Ancho Chile Powder (or any dark chili powder, plus a pinch of cayenne)
1/4 tsp Ground Cumin
1/4 tsp Ground Coriander
½ tsp Garlic Powder
½ tsp Mexican Oregano
¼ tsp Ground Cinnamon
3 Boneless, Skinless Chicken Breasts
1 Red Onion, thinly sliced
2 tbsp tomato paste
2 cups chicken stock (homemade or store-bought)
2 tbsp creamy peanut butter
1/2 tablet Mexican Chocolate (or 1/4 cup dark chocolate), roughly chopped
1 tsp chicken boullion
1 tsp toasted sesame seeds
Oil
Salt & pepper
Optional Toppings
Cilantro, chopped
Crumbled queso fresco
Directions
Heat a large pot of salted water to boiling on high. Once boiling, add the chicken breasts; reduce the heat to medium and cook 10 to 12 minutes, or until cooked through. Drain thoroughly and transfer to a clean work surface. Using two forks, shred the cooked chicken into bite-sized pieces.
In a large pot, heat 2 teaspoons of oil (or use lard, baby - if you’re nasty) on medium-high heat until hot. Add the spices and ¾ of the onion. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomato paste. Cook, stirring constantly, about 1 minute, or until dark red and fragrant.
Add chicken stock and bring to a simmer. Add chocolate, peanut butter, and chicken boullion, stir until completely melted. Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and the sauce has thickened. Add the pulled chicken, and continue cooking for about 15 minutes. Stir occasionally to make sure it doesn't stick to the bottom. Remove from heat.
Serve as tacos on corn tortillas or divide between 4-5 plates, and sprinkle with toasted sesame seeds, remaining onions, and your favorite toppings! I like to keep it simple, with just a bit of crumbled queso fresco.
Serve with warm corn tortillas and a side of rice
(Forgive me, Mother)
