Ah, the Mole sauce. Smooth, brown, curiously different from most sauces I am used to using in my daily cooking. I must confess I have a certain fear of buying condiments with which I have no experience. Once purchased, if I don't like it after all, I'm left with a large jar of something or other staring at me, which I then hate to throw out, as I spent money on it. Sad, I know, but oh well.
In any case, I came across this recipe, which afforded me the chance to make my own mole sauce, which is, of course, infinitely preferable to the store bought variety anyway. I was delighted to find this is a delicious dish, and one I'll make regularly from now on. Unfortunately, once I got a look at it, I also realized that this is not one that I can share photos of. Brown sludge, atop tan chicken, atop white rice, does not an appetizing photo make. Still, I'm hoping you'll trust my judgement on this and try it anyway. You'll not be sorry!
Enjoy!
Quick Chicken Mole (from Better Homes & Garden's Easy Everyday Cooking)
Ingredients:
6 med. chicken breast halves (about 3 lbs. total)(I don't know where they get their chicken, but I usually hit 3 lbs. with 3-4 chicken breasts)
2 T. olive oil or cooking oil
1 small onion, chopped
1 1/2 t. chili powder
1 t. sesame seeds
1 clove garlic, minced
1/4 t. salt
1/4 t. ground cumin
1/4 t. ground cinnamon
1 small tomato, chopped
1 tomatillo, peeled and cut into wedges, or 1 small tomato, chopped
1/2 c. chicken broth
1/2 c. tomato sauce
2 T. raisins
2 t. unsweetened cocoa powder
Several dashes bottled hot pepper sauce
Hot cooked rice
Pumpkin seeds or slivered almonds (optional) (I used almonds)
Directions:
Skin chicken. (Or just use boneless skinless breasts...) In a large skillet, cook chicken in hot oil over med. heat about 10 minutes or until light brown, turning to brown evenly. Add onion, chili powder, sesame seeds, garlic, salt, cumin, and cinnamon. Cook and stir for 30 seconds.
Stir in tomato, tomatillo, chicken broth, tomato sauce, raisins, cocoa powder, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until chicken is no longer pink. Using a slotted spoon, remove chicken pieces from skillet. Simmer the tomato mixture, uncovered, for 4 to 5 minutes or to desired consistency.
To serve, spoon tomato mixture over chicken and rice. If desired, sprinkle with pumpkin seeds or almonds. Makes 6 servings.