Chocolate Chicken Mole

I have not meant for this blog to be one in which you see my “foodie” side, but when I find a recipe worth sharing, I have no choice but to, well share. It should not be a surprise that my favorite TV channel is the Food TV Network. I’m not hooked on all the shows, but I do have my favorite chefs. Ingrid Hoffman who does the “Simply Delicioso” show is one of them. Her cooking has taste bud appeal, and never seems like a challenge to make, and I have learned that Latin food is more than a simple taco.

I recently watched her make “Chocolate Chicken Mole” and I happen to love a good mole. The first time I ever had chocolate mole was up in Ithaca, New York while visiting some very dear friends. Since that time, I have not been able to duplicate that experience, out or in my kitchen. Until now. So it is that I now share this recipe with my friends and family. Trust me. It’s well worth the effort to make this dish.

2 tablespoons olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 chipotle pepper with 1 teaspoon adobo sauce from can (or more to taste) chopped

1 cup raisins

2 cups canned chopped tomatoes

3 tablespoons smooth peanut butter

2 cups low-sodium chicken broth

2 teaspoons chili powder

1/2 teaspoon ground cinnamon

1 teaspoon freshly ground black pepper

1 1/2 ounces unsweetened chocolate (or 2 tablespoons unsweetened cocoa powder)

1 rotisserie chicken, meat removed and shredded (skin and bones discarded)

1/4 cup roughly chopped peanuts, for garnish

1 teaspoon sesame seeds, for garnish

1 orange, zested, for garnish

Fresh cilantro, for serving

Lime wedges, for serving

1 avocado, peeled, pitted, and sliced, for serving

Flour tortillas, for serving

Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.

Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.

Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through. Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas. Enjoy!!