Chicken Mole with Chipotles
6 skinless boneless chicken thighs or 3 chicken breast halves, each cut into 3 or 4 pieces
2 tablespoons ground cumin
1 tablespoon olive oil
1 large onion, thinly sliced
2 14 1/2-ounce cans chili-style chunky tomatoes in juice
1 cup canned low-salt chicken broth
2 tablespoons minced canned chipotle chilies plus 1 tablespoon adobo sauce
1 ounce unsweetened chocolate, chopped or grated
OPTIONAL ADDITIONS:
1/2 c raisins, chopped
6 cloves garlic, chopped (saute with onions)
2 tbsp peanut butter
thyme
oregano
red pepper flakes
2 tablespoons ground cumin
1 tablespoon olive oil
1 large onion, thinly sliced
2 14 1/2-ounce cans chili-style chunky tomatoes in juice
1 cup canned low-salt chicken broth
2 tablespoons minced canned chipotle chilies plus 1 tablespoon adobo sauce
1 ounce unsweetened chocolate, chopped or grated
OPTIONAL ADDITIONS:
1/2 c raisins, chopped
6 cloves garlic, chopped (saute with onions)
2 tbsp peanut butter
thyme
oregano
red pepper flakes
Chipotle chilies (available canned at Latin American markets and many supermarkets) add heat, while unsweetened chocolate provides subtle sweetness. Serve the stew in shallow bowls with steamed rice.
Coat chicken on all sides with cumin. Sprinkle with salt and pepper.
Heat oil in heavy large pot over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.
Makes 4 servings.