This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. La Costeña Chipotle Peppers in Adobo Sauce are gluten-free.
"Conversation is food for the soul."
There are a lot of mole (pronounced MOE lay) recipes in Mexican cooking. This one with chocolate is the classic, and for many it's an acquired taste. The chocolate adds a savory flavor that’s just a little bitter when you are used to the sweetness of chocolate.
This is, however, a very easy healthy recipe to make. It takes some time to cook the sauce but the total hands on cooking time is only about 30 minutes. Served over Dirty Rice with a dollop of fat-free sour cream and you’ve got authentic Mexican food in your own kitchen.
Usually found in ethnic or gourmet markets, dried chipotles are also sold packed in cans in adobo. This is a sauce made of vinegar, dried chili peppers, herbs and spices, usually in a tomato puree.
I like to keep cans of chipotle in the pantry and after I open one I put in a jar in the refrigerator (because I will never use but one or two peppers at a time). I use tongs to handle both dried chilies as well as canned—they can burn your skin if you are not careful. You might want to wear rubber gloves, as you don't want these in your eyes! Mince the canned chilies until they are a fine paste so that they will blend well with your recipe.
Servings = 6 | Serving size =about 2 cups
Cooking Time = 180 Minutes
This recipe can be multiplied by 2, 3.
This healthy recipe is better the second and third day. Reheat gently.
|1 tsp||olive oil|
|5 cloves||garlic (minced)|
|1 medium||red onion (diced)|
|1 15 ounce can||whole peeled tomatoes|
|2 1/2 cups||low sodium chicken or vegetable broth|
|2||chipotle pepper in adobo sauce|
|4 tsp||dried oregano leaves|
|1/2 tsp||ground allspice|
|1/2 tsp||ground cinnamon|
|1/2 tsp||ground cumin|
|1 tsp||chili powder|
|2 Tbsp||Dutch process cocoa|
|1 1/2 cups||water|
|2 ounces||unsweetened baker's chocolate|
|1 1/2 lbs||boneless skinless chicken breast|
Place the olive oil in a medium stock pot over medium heat. Add the garlic and onion and cook for about 7 - 10 minutes until softened.
Add the tomatoes, chicken stock, chipotle peppers, oregano, cloves, allspice, cinnamon, cumin, chili powder, salt, raisins, cocoa and water. Reduce the heat to medium-low and simmer for 2 hours. Stir occasionally.
Add the baker’s chocolate and cook over low heat for another 10 minutes until the chocolate is melted.
After the sauce has cooked to the point where the onions and tomatoes are very soft remove from the heat and let cool for about 15 minutes. Using a stick blender (or conventional blender in batches) puree until smooth.
Cut the chicken breast into 1/2 to 1 inch cubes and add to the mole sauce. Cook over medium heat for about 15 minutes until the chicken is cooked through. Serve over dirty rice.
Serving size = 2 cups
Servings = 6
Amount Per Serving
|Calories 272||Calories from Fat 75|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 22g||7%|
|Dietary Fiber 6g||23%|
|Vitamin A 37%||Vitamin C 18%|
|Calcium 8%||Iron 29%|
|Vitamin K 7 mcg||Potassium 953 mg|
|Magnesium 100 mg|