In a Dutch Oven
Easy & Delicious Chicken Mole
⅓ cup Brazil nuts
1 garlic clove, coarsely chopped
1 (14½-ounce) can diced tomatoes with green chiles
1 small red onion, coarsely chopped
2 teaspoons chili powder
1 teaspoon ground coriander
½ teaspoon salt
⅛ teaspoon black pepper
8 (5-ounce) skinless chicken thighs, trimmed
¼ cup reduced-sodium chicken broth or water
1 ounce semisweet chocolate, finely chopped
½ cup lightly packed fresh cilantro leaves
1 Combine nuts and garlic in food processor and process until nuts are finely ground. Add tomatoes, onion, chili powder, coriander, salt, and pepper; pulse until smooth.
2 Spray medium Dutch oven with nonstick spray and set over medium heat. Add chicken and cook, turning frequently, until golden brown, about 10 minutes; transfer to plate. Add tomato mixture and broth; cook, stirring, 5 minutes. Add chocolate and cook, stirring frequently, until melted, about 4 minutes.
3 Return chicken to pot. Simmer, covered, stirring occasionally, until chicken is cooked through, about 30 minutes. Spoon mole sauce evenly onto 8 plates, top with chicken, and sprinkle with cilantro.
PER SERVING (1 chicken thigh and generous ¼ cup sauce): 230 Cal, 13 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 72 mg Chol, 245 mg Sod, 7 g Carb, 4 g Sugar, 1 g Fib, 21 g Prot, 32 mg Calc.
HEALTHY EXTRA
Enjoy this mole with warm whole wheat tortillas and shredded lettuce. One medium whole wheat tortilla per serving will increase the PointsPlus value by 2).