QUICK CHICKEN MOLE
SERVES 4
TOTAL TIME: 25 minutes
Toasted sesame seeds are also a nice garnish in this dish. Serve with rice.
|
1 |
onion, chopped |
|
1 |
tablespoon vegetable oil |
|
⅓ |
cup raisins |
|
2 |
tablespoons chili powder |
|
2 |
tablespoons unsweetened cocoa powder |
|
Salt and pepper |
|
|
1½ |
cups low-sodium chicken broth |
|
1 |
(14.5-ounce) can diced tomatoes, drained |
|
2 |
tablespoons peanut butter |
|
4 |
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary |
|
¼ |
cup minced fresh cilantro |
1. Microwave onion, oil, raisins, chili powder, cocoa powder, and ½ teaspoon salt in bowl, stirring occasionally, until onion is softened, about 3 minutes. Process onion mixture, broth, tomatoes, and peanut butter in blender until smooth, about 1 minute; transfer to 12-inch skillet.
2. Season chicken with salt and pepper and add to skillet. Cover and simmer gently until chicken registers 160 degrees and sauce is slightly thickened, about 10 minutes. Season with salt and pepper to taste, sprinkle with cilantro, and serve.