Easy Chicken Mole
by Stella Zedman
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The original version of this classic Mexican dish has an ingredient list as long as your arm. This version of Easy Chicken Mole is a delicious shortcut, but still contains the two absolute requirements: chocolate and peanut butter. What kid wouldn’t want to eat something like this?
- 2 tbsp (30 mL) olive or vegetable oil
- 6 to 8 boneless chicken breasts (skin-on)
- salt and black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups (750 mL) prepared Mexican salsa – mild, medium or hot
- 1 cup (250 mL) chicken broth
- 3 tbsp (45 mL) Mexican chili powder
- 2 tbsp (30 mL) unsweetened cocoa powder
- 2 tbsp (30 mL) creamy peanut butter
- cooked rice or warm tortillas
- Heat the vegetable oil in a large skillet over medium-high heat. Sprinkle the chicken breasts with salt and pepper and place in the hot oil, in a single layer. Brown the chicken pieces, turning over once, until golden brown on both sides. Remove from pan and set aside. (If necessary, you can do the browning step in two batches.)
- Pour off all but one tablespoon (15 mL) of the fat from the pan and add the onion. Cook, stirring, for 5 to 7 minutes, until softened. Add the garlic and continue cooking for another minute. Add the salsa, chicken broth, chili powder, cocoa powder and peanut butter and stir to blend.
- Bring to a boil, then return the chicken breasts to the pan, snuggling them into the sauce. Lower the heat to low and cook uncovered, basting the chicken pieces occasionally with the sauce until cooked through and the sauce has thickened – 35 to 40 minutes.
- Serve with steamed rice or tortillas.
How kids can help:
Combine the ingredients for the sauce and add to the pan.
Baste the chicken pieces with sauce as they cook (with adult supervision).
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