Dark Chocolate Chicken Mole

Today I am featuring dark chocolate as the April daily SuperFood. I'm really trying to incorporate the SuperFood into a dinner, so chocolate was a bit of a challenge. I remembered watching Diners, Drive-Ins and Dives one night, and Guy went to a Mexican Dive that had around 10 different Moles, and many had chocolate as an ingredient. I decided to look up some recipes, but they were for huge quantities, and had pages of ingredients.

I was browing through the Low-Cal American Heart Association Cookbook, and found a recipe in there! It was much easier to handle, not as authentic, but still with many of the same ingredients. I did change it up a bit just because of what I'd read as far as the spices in authentic mole.

The flavor of this mole was outstanding! It was very complex, there was a smoky flavor that at first, you wonder what gives the mole that flavor, but then you can pick out that it's chocolate.

I served this over cilantro brown rice and had a texmex succotash on the side.

Chicken Mole

1 tbsp EVOO

2 chicken breasts, cubed

salt and pepper
1 onion
2 garlic cloves

1 tbsp. ancho chilie powder
1 4 oz. can diced green chiles
¼ c. almonds

4 chipotles in adobo
2 tbsp. cocoa powder
2 tbsp brown sugar
1 c. chicken stock
2 tbsp. light sour cream
2 tbsp. scallions

Cilantro Lime Rice

Tex Mex Succotash

Heat a nonstick soup pot over medium-high. Add EVOO and chicken. Season with salt and pepper, toss to brown all sides, about 5 minutes.

While chicken cooks, add onion, garlic, chili powder, almonds, and chipotles to a blender. Puree mixture, set aside.

Add stock to chicken, then slowly pour in the mole puree.

Stir, bring to a simmer, turn to low and cook for 30-60 minutes.

Plate over rice or tortilla strips, serve with sour cream and scallions.

A Year Ago: BBQ Ribs with Peanut Chipotle Sauce and Corn and Zucchini Quesadillas with Smoked Tomato Salsa and Avocado Relish - YUM!!!