Chicken Mole for Chocolate Lovers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
One whole chicken (3 lb) cut up and skinned.4 cups chicken broth1/2 onion chopped1 celery stock sliced10 almonds1 TBl. pinenuts2 Tbl. sesame seeds1 fresh peeled banana1 or 2 dehydrated Ancho chilis1 or 2 Tablespoons powdered chili2 tsp. ground cinnamon1 clove garlic2 oz semi sweet chocolate.2 Tbl unsweetened cocoa powder1 tbl butterplum tomatoe slices optional
Cut up and remove the skin of one whole chicken.
In large pot, cover chicken parts with 4 cups chicken broth.
Simmer for 30 minutes and remove froth to clarify broth.
Separate chicken from broth and cool both in the refrigerator.
Soak one or two dehydrated ancho chilis.
In food processor pulverize almonds, pinenuts, and sesame seeds.
Add banana and garlic and one cup of reserved broth.
Remove the stem and seeds of the reconstituted Ancho chilis and chop before adding to food processor.
Break up corn tortilla and add to mix in food processor.
Place mix in sauce pan and add 1 Tablespoon butter and 2 oz semi sweet dark chocolate. Simmer until melted.
Taste. Add dry chili,dry cocoa and salt to taste.
Simmer until slightly thickened.
When chicken is cool debone and place shredded meat in slow cooker. Add chocolate sauce and keep on low or warm until ready to serve.
Serving Size: Makes 18 two tablespoon size servings. Served in tortillas or over rice.
In large pot, cover chicken parts with 4 cups chicken broth.
Simmer for 30 minutes and remove froth to clarify broth.
Separate chicken from broth and cool both in the refrigerator.
Soak one or two dehydrated ancho chilis.
In food processor pulverize almonds, pinenuts, and sesame seeds.
Add banana and garlic and one cup of reserved broth.
Remove the stem and seeds of the reconstituted Ancho chilis and chop before adding to food processor.
Break up corn tortilla and add to mix in food processor.
Place mix in sauce pan and add 1 Tablespoon butter and 2 oz semi sweet dark chocolate. Simmer until melted.
Taste. Add dry chili,dry cocoa and salt to taste.
Simmer until slightly thickened.
When chicken is cool debone and place shredded meat in slow cooker. Add chocolate sauce and keep on low or warm until ready to serve.
Serving Size: Makes 18 two tablespoon size servings. Served in tortillas or over rice.
Nutritional Info Amount Per Serving
- Calories: 88.6
- Total Fat: 4.8 g
- Cholesterol: 17.4 mg
- Sodium: 241.5 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.6 g
- Protein: 1.5 g
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