I simplified a recipe from Cook's Illustrated Soups, Stews & Chilis cookbook and honestly it's really a pretty easy meal. I made a huge batch tonight (doubled the recipe) so I could stock up our freezer and have some to share with my frozen dinner club. The mole is rich and spicy. The first time I made it, I served it over rice, but tonight we just had it in tortillas.
I've also made Amber's chili recipe two times already (it's excellent and really is award-worthy!) and this weekend plan to make Nancy's mocha crinkle cookies - can't wait!
Adapted from Cook's Illustrated Soups, Stews & Chilis
Serves 6 to 8
4 chicken breasts, cooked and shredded*
2 tablespoons vegetable oil
1 medium onion, minced
1/4 cup raisins
1/4 cup almond butter
1 ounce bittersweet chocolate
1 teaspoon minced chipotle chili in adobo sauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 tablespoon cocoa
2 ancho chilies, stemmed and cut into pieces (I bought dried anchos in the Mexican section at Safeway)
2 tablespoons sesame seeds, plus extra for serving
2 cups chicken broth
1 (14.5) ounce can diced tomatoes
1 teaspoon brown sugar
2 green onions, sliced for garnish
*I threw frozen chicken breasts in the crock pot, covered with chicken broth and cooked on high for 3 hours. They shredded perfectly. But I'm sure you could boil them for quicker results or just use a rotisserie chicken!
1. Heat diced onion and oil in a large pan or dutch oven over medium heat, about 5-10 minutes. While it's starting to cook, pull out the rest of your ingredients.
2. Add everything else (except the green onions) to the pot and simmer on low for about an hour.
3. Blend in batches, careful - it will be hot! Return to pan.
4. Stir in the shredded chicken and let simmer for at least 10 minutes.
5. Serve in a tortilla or over rice and garnish with green onions and sesame seeds.
|I didn't have any green onions!|