Mole Chicken

It is Mexican Mole night! Mole is a dark red or brown sauce served over meat. I am going for a toned down Mole sauce because some of them can be really spicy. Also some put beer in the recipe and that just can't happen because of the Gluten. So here is the gluten free Mole recipe I came up with. Enjoy!

1 tablespoon Canola oil
Sea Salt
2 lbs Chicken breasts
1 bay leaf

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1 onion, chopped

2 cloves garlic, minced

1 bell pepper chopped

2 cups diced tomatoes

1 cup chicken broth

1/4 cup semisweet chocolate chips

1/4 cup raisins finely chopped

                   

Heat the Canola oil in a large pot over medium-high heat. Lightly salt the Chicken on both sides and cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside.

Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 1 minute.

Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 6 minutes.

Stir in the tomatoes, bell pepper, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. 

Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. 

Follow Us!