Easy Puebla-Style Chicken Mole

Name: Easy Puebla-Style Chicken Mole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps sliced almonds, toasted; 59 milliliters stemmed dried seeded ancho chiles, torn into 2-inch pieces (about; 0 teaspoons black pepper; 710 milliliters fat-free, less-sodium chicken broth; 2 garlic cloves, thinly sliced; 59 milliliters golden raisins; 1 teaspoons ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon olive oil; 237 milliliters thinly sliced onion; 3 strips (1/2 x 2-inch) orange rind; 0 teaspoons salt; 340 grams skinless, boneless chicken breast halves; 340 grams skinless, boneless chicken thighs; 315 milliliters coarsely chopped tomato (about 1 medium); 14 grams unsweetened chocolate

You can never have too many main course recipes, so give Easy Puebla-Style Chicken Mole a try. One serving contains 227 calories, 26g of protein, and 9g of fat. This recipe serves 6. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up almonds, ancho chiles, onion, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oil in a Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add onion; cook 5 minutes or until almost tender.

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Onion

Combine cumin, coriander, and cinnamon in a small bowl; sprinkle over onion in pan. Cook 1 minute.

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Coriander

Cinnamon

Cumin

Onion

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Bowl

Frying Pan

Add chiles and garlic to pan; cook 2 minutes or until chiles soften.

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Chili Pepper

Garlic

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Frying Pan

Add broth and next 4 ingredients (through rind) to pan; bring to a boil.

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Broth

Beef

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Frying Pan

Add chicken to pan; cover, reduce heat, and simmer 10 minutes or until chicken is done.

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Whole Chicken

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Frying Pan

Remove chicken from pan; shred with 2 forks. Set aside.

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Whole Chicken

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Frying Pan

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.

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Chocolate