Arthur Adam Housley
This is a traditional Mexican dish that I usually only order when in Mexico. I absolutely love Mole and I have always wanted to make it. There are so many variations and types, this is the most traditional. You can add a dollop of sour cream, or even plain greek frozen yogurt. As a side, I used traditional black beans...added some spices and some chopped white onion...and it was truly fantastic. This isn't hard to make and well worth it!
4 Chicken Breasts
3 Tablespoons minced garlic
1/2 tsp Oregano
1 cup White onion chopped
2 1/.2 cups of vegetable stock
1 tbsp Tomato paste
2 tbsp of smooth Peanut butter or Almond butter
2 tbsp All-purpose flour
1/4 cup Chili powder
1 tsp Cinnamon, ground
1 tbsp Cocoa powder, unsweetened
1/4 cup chocolate syrup
1 tsp Sea salt
2 tbsp Thrive Oil
1 tsp Cumin, ground
1 pepper...you can use jalapeño...or really any type depending on spice. I sued a chipotle pepper in adobo sauce.
Sauté all the veggies with the minced garlic for about 5 mins.
Add seasonings and mix all together.
Remove from heat and pout in veggie stock and mix it together to combine.
Put into a blender, or food processor, and puree util completely smooth
Put it back into a saucepan and add tomato paste, peanut/almond butter, flour, chocolate powder and syrup...and whisk to combine it all as it heats on medium.
Season to taste as you do this.
After about 10-15 minutes on medium heat and consistently whisking, put to simmer and it's ready to use.
Grill your chicken, or bake it...anyway you care. Use just a little salt and oil on the chicken because the Mole will bring the flavor.