Whenever I see mole on a restaurant menu, I have to order it. It’s surprisingly uncommon to find, even in the Tex-Mex capital (a.k.a. Dallas) but the rich, creamy and complex flavors are a comforting delight. The first time I tried it was on a trip to San Antonio with my father and every time I eat it I still remember that father-daughter vacay we took together. It’s an unusual combination, bittersweet chocolate, peanut butter and tomato puree, but it’s absolutely incredible!
Chicken Mole with Cilantro Rice
Ingredients
Units
Scale
- 6 chicken thighs, boneless, skinless
- 2 heaping tbsp natural peanut butter
- 1/3 cup bittersweet baking chocolate
- ground cinnamon
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 1 8oz can tomato sauce
- 3 garlic cloves, chopped
- chicken broth
- 2 tbsp vegetable or canola oil
- toasted sesame seeds for garnish
Instructions
- In a stainless steel sauté pan on medium high heat, add the oil and when it shimmers add the chicken.
- Sear on both sides and add salt and pepper. Add the spices, tomato sauce, peanut butter and chocolate and stir until the sauce combines.
- Simmer for about 20 minutes or sauce is thick and chicken is cooked.
- Serve with cilantro rice and garnish with sesame seeds.
