Chicken Mole Sauce Recipe
Posted on 28th of May, 2011 by Lévana
Chicken Breasts in Mole Sauce
I can’t tell you how many times I have knocked my guests’ socks off with my chicken mole. Mole (pronounced Mow-Lay) sauce signals the presence of chocolate in the dish. Improbable ingredient combo, simple preparation, amazing dish!
Any of the liquid listed here (Jasmine tea, cranberry juice, or pomegranate juice) will be a great choice for the chicken mole, and will stand up beautifully to the chocolate.
2 tablespoons olive oil
1 large red onion, chopped fine
a dozen serving chicken pieces (thighs, drumsticks, half chicken breasts)
11/2 cups strong jasmine tea, decaf OK (variation: Cranberry or pomegranate juice)
Good pinch saffron
Good pinch cayenne
6 bay leaves, or 1 teaspoon ground
3 tablespoons tomato paste
1/2 cup semisweet chocolate chips, best quality
Heat the oil in a wide broad bottom pot. Add the onion and saute until translucent. Add the chicken, tea or juice, saffron, cayenne, and bay leaves and bring to a boil. Reduce the heat to medium and cook covered for 45 minutes. Transfer the chicken to a platter. Whisk in the tomato paste and chocolate chips and cook one more minute. Pour the sauce over the chicken and serve hot with rice, noodles or vegetable puree.