I also used chicken thighs instead of the boneless, skinless chicken breasts since they dry out so much and I recommend Ancho chile powder since it has more flavor than heat. If you are partial to heat though you can experiment with other chile powders.
Also don't forget that mole sauce is supposed to be smooth so you will want to transfer the chicken to another plate and run the sauce through a food processor to smooth it out. You can also add blackberries or marion berries to the sauce, but this will require you to strain the smooth sauce through a cheesecloth to remove the berry seeds.
I would recommend an off dry style white wine with this dish, a personal favorite is the Pacific Rim Reisling by Bonny Doon Vineyards.
| Ingredients: 2 chicken breast halves boneless, skinless 3 1/2 Teaspoon(s) chili powder 1 1/2 Tablespoon(s) olive oil 1/2 Teaspoon(s) ground cumin 1/4 Teaspoon(s) ground cinnamon 1 Can(s) (14-16 ounces) stewed tomatoes 1/4 unsweetened chocolate Season chicken with 1 teaspoon chili powder, salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken; cook until brown, about 2 minutes per side. Transfer chicken to plate. Add remaining 2-1/2 teaspoons chili powder, cumin and cinnamon to skillet; stir 15 seconds. Mix in tomatoes (undrained) and chocolate; simmer until sauce thickens, about 5 minutes. Return chicken to sauce; simmer until chicken is just cooked through, about 4 minutes. Season with salt and pepper. Note: Sauce will cover 4 chicken breast halves. |
Original recipe posted at http://recipes.bgkulinar.net/recipe-Oaxacan+Chicken+Mole-10246
