Chicken en Mole Sauce

If you like Mexican food and enjoy spicyness, you will love this
casserole dish. The savory chocolate flavored sauce goes well with the
chicken served with rice.
Mole, the signature sauce of Mexico. The only problem? Traditional mole
usually requires a pantry's worth of ingredients and an entire day in
the kitchen. Here, we’ve streamlined the ingredient list—and figured
out how to make an incredible sauce baked with chicken in an hour or
so. This simplified version doesn't skimp on flavor. You can mix or
substitute other peppers as available to suite your taste buds. These
can include:
Poblano (AKA Anaheim, Ancho (when dried))
Jalapeño
Serrano
Chipotle (jalapeño that has been smoked and dried.)
Habanero
Fresno
Cayenne

Prep Time: 30 minutes
Cooking Time: 45 minutes
Serves: 6
Yield 6 cups

Prep Time:30 minutes
Cooking Time: 45 minutes
Serves:6
Yield: ~48 oz   

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Ingredients

1	cup	Polblano Pepper (seeded and chopped)
1		Serrano Pepper (seeded and chopped)
1 1/2	tbsp	Canola Oil
4	small	Corn Tortillas (Sliced)
1/2	Medium	Onion (chopped)
3	cloves	Garlic
1	lb	Chicken Breast (Boneless, skinless, diced)
1	tsp	Cumin
1/2	tsp	Cinnamon
3/4	oz	100% Dark Chocolate
14	oz	Diced Tomato (No Salt added)
2	cups	Low sodium Chicken Broth
1/2	oz	Pepitas
1/2	cup	Cilantro

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Directions

Preheat oven to 350 degrees F.
Prepare brown rice ahead of time if needed or while the casserole is in the oven.

1. Chop Onions, garlic separately. Finely chop or zest the chocolate. Slice the corn tortillas into thin strips
2. Dice the chicken breast into 1 inch cubes or slightly larger.

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3. Heat approximately 1/2 of oil in a saute pan over medium heat
4. Add the chicken and lightly brown on all sides.
5. Turn the chicken into a lightly oiled to casserole dish and set aside

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6. Add the remainder of the oil to the saute pan and return to medium heat.
7. Add in the onion and saute until the onions begin to caramelize.
8. Add garlic and spices and continue to saute to toast and develop flavor.
9. Add in the diced tomatoes, chopped peppers, broth, and chocolate.
10. Simmer for 10 minutes.
11. Using an immersion blender, puree the sauce until slightly smooth.
12. Cover the chicken with sauce and layer the corn tortilla strips on top.

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13. Bake the oven for 45 minutes to 1 hour.
14. Add salt to taste. Garnish with pepitas, chopped cilantro and serve with white rice.

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Categories

Course: Main Dish
Cuisine Type: Mexican
Main Ingredient: Chicken

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Nutrition Facts
Serving Size: 1 cup
Amount per Serving
Calories		204
Calories from Fat		67.3
% Daily Value *
Total Fat	7.48g	11%
Saturated Fat	1.64g	8%
Cholesterol	33.33mg	11%
Sodium	253.79mg	10%
Total Carbohydrate	16.13g	5%
Dietary Fiber	3.59g	14%
Sugars	5.41g
Protein	3.08g	6%
Est. Percent of Calories:
Fat		35%
Carbs		31%
Protein		6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.