Chicken Mole

I love traditional Mexican cuisine, however so many altered versions of Mexican dishes are laden with cheese and unhealthy ingredients, while pure Mexican menus are full of flavor from spices and fresh ingredients. This is my take on Chicken Mole with rich, clean and healthy flavors. Served with Spanish Rice, fresh Pico de Gallo and sliced avocado this recipe makes for a healthy version of the original.
Bon Appetit!

Ingredients
Chicken Mole:



2 tablespoons olive oil
1 onion,  finely chopped
3 cloves garlic, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 red bell pepper, chopped
4 canned chipolte peppers, removed from the Adobe sauce and finely chopped
1 (10-ounce) can chicken broth
2 tablespoons natural peanut butter
2 ounces bittersweet chocolate, chopped

2 teaspoons olive oil
3 Tablespoons butter
2 pounds of chicken breast meat, cut into 1/2"x1/2" bite-sized pieces



Chopped cilantro to garnish

Spanish Rice:


2 tablespoons olive oil
1/4 of a medium onion, finely chopped
1 1/2 cups brown rice, uncooked
3 cloves finely chopped garlic
2 1/2 cups chicken broth
1 can stewed tomatoes, chopped
Chopped cilantro to garnish


Pico de Gallo:

8 heirloom tomatoes, finely chopped
1 red onion, minced
1 bunch of cilantro, finely chopped
3 cloves of garlic, minced
2 Tablespoons garlic powder
1 Tablespoon freshly ground black pepper
1 Tablespoon Kosher salt
1 Tablespoon red chili powder
1 teaspoon red chili flakes
1/4 cup lime juice
Grated peel of one lime

Preparation
Chicken Mole:

Preheat the oven to 350 degrees.

In a saute pan heat the oil and saute the onion until lucid. Add the garlic and spices, tomatoes, chipotles, chicken broth, peanut butter and chocolate. Simmer for an additional 10 minutes. Remove from heat and either puree the mixture with an immersion blender or in a food processor until smooth.

In a large saute pan saute sear the chicken in the additional olive oil and butter (butter for flavor and olive oil to keep the chicken from burning) over medium-high heat until browned on both sides. Place in a large casserole dish and cover with the mole sauce. Place in the 350 degree oven for 45 minutes. Serve over the Spanish Rice and garnish with the Pico de Gallo and sliced avocado.


Spanish Rice:

Saute the olive oil in a medium saucepan over medium heat with the onions for 3 to 4 minutes, until softened. Add the dry brown rice and saute with the onions for an additional 6-8 minutes, until the rice becomes golden brown. Add in the garlic and saute a further minute. Add in the chicken broth and tomatoes and slowly bring to a boil. Once boiling, reduce to low and simmer for an additional 20 minutes to cook the rice through. Fluff with a fork and garnish with chopped cilantro to serve.


Pico de Gallo:
Combine all ingredients and serve. Best prepared a day ahead of time to allow the flavors to combine.

Serves: 4