Easy Puebla-Style Chicken Mole

Easy Puebla-Style Chicken Mole Recipe
Randy Mayor
This quick version of the Mexican classic comes together in minutes. Serve it with black beans and yellow rice, or as a filling for enchiladas.

Yield:

6 servings (serving size: about 1 cup chicken mixture)

Recipe from

Nutritional Information

Calories 211
Caloriesfromfat 29 %
Fat 6.8 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.2 g
Carbohydrate 10.5 g
Fiber 2.5 g
Cholesterol 80 mg
Iron 2.1 mg
Sodium 380 mg
Calcium 50 mg

Ingredients

1 teaspoon olive oil
1 cup thinly sliced onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 stemmed dried seeded ancho chiles, torn into 2-inch pieces (about 1/4 cup)
2 garlic cloves, thinly sliced
3 cups fat-free, less-sodium chicken broth
1 1/3 cups coarsely chopped tomato (about 1 medium)
1/4 cup golden raisins
3 tablespoons sliced almonds, toasted
3 (1/2 x 2-inch) orange rind strips
3/4 pound skinless, boneless chicken breast halves
3/4 pound skinless, boneless chicken thighs
1/2 ounce unsweetened chocolate
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes or until almost tender. Combine cumin, coriander, and cinnamon in a small bowl; sprinkle over onion in pan. Cook 1 minute. Add chiles and garlic to pan; cook 2 minutes or until chiles soften. Add broth and next 4 ingredients (through rind) to pan; bring to a boil. Add chicken to pan; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; shred with 2 forks. Set aside.

Add chocolate to chile mixture; let stand until chocolate melts. Using an immersion blender in pan, puree the chocolate mixture until smooth. Cook over medium heat 20 minutes or until reduced to 3 1/2 cups. Add shredded chicken to sauce; stir in salt and pepper.

Note:

Jeanne Thiel Kelley,

May 2005
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