Chicken Mole With Chipotles Recipe - Cooking Index
Chicken Mole With Chipotles Recipe - Cooking Index
Mole, a classic Mexican chili sauce, gets streamlined here. Chipotle chilies (available canned at Latin American markets and many supermarkets) add heat, while unsweetened chocolate provides subtle sweetness. Serve the stew in shallow bowls with steamed rice. Add an arugula, orange, and red onion salad and a basket of warm corn tortillas. For dessert, offer cinnamon-spiked hot chocolate and wafer cookies.
Type: Chicken, Poultry| 6 | Skinless boneless chicken thighs - each cut 3 pieces | |
| 2 tablespoons | 30ml | Ground cumin |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | Onion - thinly sliced (large) |
| 2 | Chili-style chunky tomatoes in juice - (14 1/2 oz ea) | |
| 1 cup | 237ml | Canned low-salt chicken broth |
| 2 tablespoons | 30ml | Minced canned chipotle chilies - plus |
| 1 tablespoon | 15ml | Adobo sauce from chilies |
| 1 oz | 28g | Unsweetened chocolate - chopped |
Coat chicken on all sides with cumin. Sprinkle with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add chicken; saute until browned on all sides, about 5 minutes.
Add onion and saute until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer.
Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.
This recipe yields 4 servings.
Source:
Bon Appetit, December 2001
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