Easy Puebla-Style Chicken Mole Recipe

Name: Easy Puebla-Style Chicken Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 cup thinly sliced onion; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 2 stemmed dried seeded ancho chiles, torn into 2-inch pieces (about 1/4 cup); 2 garlic cloves, thinly sliced; 3 cups fat-free, less-sodium chicken broth; 1 1/3 cups coarsely chopped tomato (about 1 medium); 1/4 cup golden raisins; 3 tablespoons sliced almonds, toasted; 3 (1/2 x 2-inch) orange rind strips; 3/4 pound skinless, boneless chicken breast halves; 3/4 pound skinless, boneless chicken thighs; 1/2 ounce unsweetened chocolate; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Servings: persons

1 teaspoon olive oil
1 cup thinly sliced onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 stemmed dried seeded ancho chiles, torn into 2-inch pieces (about 1/4 cup)
2 garlic cloves, thinly sliced
3 cups fat-free, less-sodium chicken broth
1 1/3 cups coarsely chopped tomato (about 1 medium)
1/4 cup golden raisins
3 tablespoons sliced almonds, toasted
3 (1/2 x 2-inch) orange rind strips
3/4 pound skinless, boneless chicken breast halves
3/4 pound skinless, boneless chicken thighs
1/2 ounce unsweetened chocolate
1/4 teaspoon salt
1/4 teaspoon black pepper

1
Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes or until almost tender. Combine cumin, coriander, and cinnamon in a small bowl; sprinkle over onion in pan. Cook 1 minute. Add chiles and garlic to pan; cook 2 minutes or until chiles soften. Add broth and next 4 ingredients (through rind) to pan; bring to a boil. Add chicken to pan; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; shred with 2 forks. Set aside.
2
Add chocolate to chile mixture; let stand until chocolate melts. Using an immersion blender in pan, puree the chocolate mixture until smooth. Cook over medium heat 20 minutes or until reduced to 3 1/2 cups. Add shredded chicken to sauce; stir in salt and pepper.

838

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 cup thinly sliced onion, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and more.

Yes, Easy Puebla-Style Chicken Mole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Puebla-Style Chicken Mole

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