This Mole is not only sacrilegious, but it is high in protein, bursting with flavor, and spicy as hell (if you want it to be). This dish taste sooo good over rice, on eggs, or even just on its own, this dish is to die for so add a quesadilla and shutupEAT!
WHAT YOU ARE IN FOR:
This is NOT a quick meal, traditionally mole could take up to a week for the flavor to stew in, this is at the very least faster than that. The short cut is getting the chicken cooked ahead of time, although if you want to really blow people away with the flavor, I suggest cooking the chicken in the mole from the start.
WHAT INGREDIENTS YOU’LL NEED:
Chicken breast (I used 2.6 lbs)
16oz can of tomato sauce
One large red onion
One large yellow onion
6 garlic cloves
6 tomatoes (I used tomato on the vine, you can use any medium sized tomato)
4 poblano peppers
2 jalapeno peppers
1 large red bell pepper
4 green onions (for garnish)
3 cups of chicken broth (I used pacific foods organic)
3-4 tbsp cumin
3 tbsp chili powder (Mexican chili powder, not red pepper)
1 tbsp garlic powder
3 tbsp unsweetened coco powder (I used hershi’s, special dark will work too)
Salt to taste
Protein: 29 g
Carbs: 23 g
THIS IS HOW I DID IT:
4 hours or so prior to eating throw all the chicken breasts in the crockpot on medium high with ½ the can of tomato sauce, 1 ½ tbsp cumin, 1 tbsp chili powder, 1 tbsp garlic powder and 1 cup chicken broth. Shut the lid and leave alone until the chicken pulls apart easily (about 4 hours)
About an hour- 45 min prior to eating:
Heat up your BBQ to medium/hot (350-400 degrees). You can also use the oven (heated to 425) if you don’t have a BBQ. I used my BBQ
Peel the skin off of the onion and cut into big rings (about 2-3 big rings per onion, large enough so the onions don’t fall through the grates on your BBQ)
Put all of the peppers, onions and tomatoes on the BBQ for about 5 minutes letting the skin get crispy
Flip everything on the grill and let char for another 5 – 6 minutes
After pulling everything off the grill and shutting off the BBQ place the peppers and tomatoes in large ziplock bags (or we just used the produce bags we got the veggies in at the store. This process steams the veggies so the skin peels off easily.
Peel the skin off of the tomatoes and peppers and de-seed the peppers, the tomatoes don’t need to be de-seeded
Place all of the onions (leaving the green onions out for garnish later), and peppers and tomatoes in the food processor and blend until smooth. Add the coco powder and blend.
On medium-low, heat a large soup pot on the stove, add chopped garlic and immediately after add contents from the food processor.
Bring all contents to a simmer then add the semi-shredded chicken with all of the broth from the crock pot.
Heat and mix in the remainder of the spices. Salt to taste.
Serve with chips or tortillas and some sour cream if you would like.