Monday, March 16, 2009

Chicken Mole with Chipotles

I made this last week, and it was really yummy. I forgot to post it, so here it is now. I served it over couscous, but it would be good with just about any grain or by itself. It was a tad bit on the smokey side, and the flavors really tasted good after it sat for a day(it mellowed a bit). Additionally, one day I served it with avocado and a little cheese. YUM! Sour Cream is also good on top.

Chicken Mole with Chipotles (Inspired from Bon Apetite Cookbook)
6 boneless skinless chicken thighs (about 1.5 lbs)
2 Tbs ground cumin
1 Tbs olive oil
1 large onion, sliced
1 28oz. can chopped tomatoes in juice
1 cup low-sodium chicken broth
2 Tbs minced canned chipotle chiles plus 1 Tbs of adobo sauce from the can (we blend the entire contents of the can up and then just measure from there. We also only used about 1 1/2 TBL)
1 oz. unsweetened chocolate, chopped

Trim chicken of any visible fat and cut up into pieces (about 2 inch pieces works well). Coat chicken with ground cumin. Heat olive oil over med/med-high heat and cook chicken - browning on all sides. Toss in the onion and cook till softened. Add all other ingredients. Bring to a boil then simmer for about 25-30 mins or until chicken is cooked through.

***It does have a spicy smokey flavor especially at first - use less chipotle chiles and adobo sauce if you want or top with ff sour cream to help with flavor...

No comments: