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Chicken Mole
Ingredients (as always, as organic as possible)
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3 Tablespoons Organic Coconut Oil
8 Chicken Thighs (or use chicken pieces like legs)
1 Onion, Chopped
1 Green Bell Pepper, Seeded and Diced
1 Poblano Pepper, Seeded and Diced
3 Cloves Garlic, Chopped
2 Tablespoons Chili Powder
2 Teaspoon Ground Cumin
½ Teaspoon Ground Cinnamon1
Can (14 oz.) Fire Roasted Tomatoes, Undrained
¼ Cup Raisins
2 Chipotle Peppers In Adobo Sauce, Chopped (these are sold
in small cans in every grocery store in a Mexican area)
1 Cup Organic Chicken Broth
1 Cup Dark Mexican Beer (or any dark beer would be fine)
2 Tablespoons Peanut Butter
3 Tablespoons Organic Zero
1 Teaspoon Celtic Sea Salt Brand™
2 oz Organic Unsweetened Chocolate (For Baking), Chopped |
FOR SERVING: Cooked White Rice (substitute Quinoa
for a healthier dish) Warm Tortillas Sour Cream and Fresh
Cilantro Leaves, Chopped
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Heat oil in a large
skillet over medium heat. Add chicken and brown on all sides, set
aside.
In the same skillet,
sauté onion, bell pepper, poblano pepper and garlic. Cook and stir
until veggies are soft and slightly caramelized. Stir in chili
powder, cumin and cinnamon and cook 3 minutes longer.
Add tomatoes, raisins,
chipotle peppers, chicken broth, beer, peanut butter, sugar and
salt. Bring to a simmer, stirring often. After ten minutes add the
chocolate and stir in and cook ten more minutes.
Pour the sauce into a
blender, cover and blend until smooth.
Transfer the chicken
into the Dutch oven, or a deep heavy cooking pot, casserole bowel,
skillet, or slow cooker (will take a little longer in a slow
cooker). Pour sauce over chicken. Cover and simmer for about 45
minutes, or until chicken is cooked through.
Serve warm over cooked
white rice with warm tortillas. Garnish with a dollop of sour cream
and sprinkle with fresh cilantro, if desired.
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