Recipe Archives->Mexican->Mole 24

Chicken Mole
Serves 4

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 chipotle pepper with 1 teaspoon adobo sauce from can (or to taste), chopped
1 cup raisins
2 cups canned chopped tomatoes
3 tablespoons smooth peanut butter
2 cups low-sodium chicken broth
2 teaspoons 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.

Printable version: mole24.txt.