Chicken in chocolate mole sauce

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 803, total fat 52 G., saturated fats 14 G., proteins 47 G., carbohydrates 41 G., fiber 9 G., cholesterol 150 mg, sodium 496 mg, sugar 21 G.

This quick version of Mexican mole sauce is ready in just 30 minutes. You save time without sacrificing flavor. It's just as rich and full-bodied as the original recipe. The sauce contains tomatoes, peanut butter, chili peppers, adobo peppers, a touch of real chocolate, and plenty of spices. The resulting flavor is amazing, with sweet, spicy, and smoky notes. No one will guess if you decide to cut down on prep time by adding cooked grilled chicken to the sauce. Serve each serving sprinkled with crushed peanuts, sesame seeds, orange zest, fresh cilantro, and avocado.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
1 medium onion, chopped
3 cloves garlic, crushed
1 chipotle pepper with 1 tsp jarred adobo sauce (or more to taste), chopped
1 cup raisins
2 cups canned chopped tomatoes
3 tablespoons creamy peanut butter
2 cups lightly salted chicken broth
2 tsp chili powder
0.5 tsp ground cinnamon
1 teaspoon freshly ground black pepper
40 g unsweetened chocolate (or 2 tbsp. unsweetened cocoa powder)
1 rotisserie chicken, shredded (discard bones and skin)
1/4 cup coarsely chopped peanuts, for serving
1 tsp. sesame seeds, for serving
Zest of 1 orange, for serving
Fresh cilantro, for serving
Lime wedges, for serving
1 avocado, peeled, pitted and thinly sliced, for serving
Wheat tortillas, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the pan over medium heat and add the olive oil. Add the onion and garlic and cook, stirring, until softened, for 5 minutes. Add the chipotle peppers, adobo sauce, raisins, and tomatoes, stirring to distribute evenly. Bring to a boil and simmer for 10 minutes.
Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Blend until smooth. Season with salt and pepper to taste.

Return the sauce to the pan and heat over medium heat. Simmer for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded rotisserie chicken and heat through.
Transfer the mole to a serving platter and sprinkle with crushed peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.

Author of the recipe - Ingrid Hoffmann (chef, presenter, producer)

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