Chicken Mole

Servings: 6 | Serving size: about 2 cups

Cooking Time: 180 Minutes

This recipe can be multiplied but you'll have a lot of mole. This healthy recipe is better the second and third day. Reheat gently. Serve with Jasmine Rice or Dirty Rice or Jasmine Rice - Low Sodium Version or Brown and Wild Rice or Brown Rice

AND

Serve with Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion or Yellow Squash and Onions or Zucchini Salad

Ingredients

1 tsp olive oil
5 cloves garlic (minced)
1 medium red onion (diced)
1 15-ounce can no salt added diced tomatoes
2 1/2 cups no salt added vegetable stock (or no salt added chicken stock)
2 chipotle pepper in adobo sauce
4 tsp dried oregano leaves
2 whole cloves
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1/4 cup raisins
2 Tbsp Dutch process cocoa
1 1/2 cups water
2 ounces unsweetened baker's chocolate
1 1/2 lbs boneless skinless chicken thighs (about 6 thighs)

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 thighs in half and add to the mole. Stir.

Cook over medium heat for about 15 minutes until the chicken is cooked through.

Serve over rice.