Mole Chicken Chili

I know it’s Easter, yet I’m posting about a main dish that would be more appropriate for Cinco de Mayo.  Happy Easter everybody!!

Luke and I are going to his parent’s house to celebrate.  I think we’re having steak, since Luke doesn’t like ham.  The other option was ordering sushi…but I put my foot down.  No, we are cooking something on Easter dammit.

I need to spend some time in the kitchen, as I spent almost all of yesterday playing Zelda: The Ocarina of Time on my beat up Nintendo 64.  I just needed to zone out and not think about anything.  And sit on my butt all day.  And eat Spaghetti Os for dinner.  Saddddd.

So I need to get back on track.  While this isn’t an Easter meal, it’s certainly a great weeknight meal, especially since it’s made in the slow cooker.

The sauce this dish creates is very interesting because of the addition of cocoa powder.  It’s definitely in a category of its own as far as chilis go; a great supplement to traditional chili.  If you’re looking for something a little different, this is the meal for you.

Mole Chicken Chili

Adapted from Tracey’s Culinary Adventures

Makes 4-6 servings

2 medium onions, minced
2 Tbsp vegetable oil
2 Tbsp chili powder
2 Tbsp cocoa powder
3 garlic cloves, minced
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 cups low-sodium chicken broth
1 14-oz can diced tomatoes
1/4 cup peanut butter
2 tsp minced canned chipotle chilis
2 pounds boneless, skinless chicken thighs or breasts
2 scallions, thinly sliced
1 Tbsp sesame seeds, toasted

Combine the onions, vegetable oil, chili powder, cocoa powder, garlic, cinnamon and cloves in a microwave-safe bowl.  Microwave until the onions are softened, stirring occasionally, about 5 minutes.  Transfer to the slow cooker.  Add the broth, tomatoes (and their juice), peanut butter, and chipotle chilis and stir to combine.  Season the chicken on both sides with salt and pepper then nestle into the slow cooker.

Cover and cook on low for 4-6 hours, or until the chicken is fall-apart tender. Transfer the chicken to a cutting board and, using 2 forks, shred the meat into bite-size pieces. Let the chili settle for a few minutes then skim any fat from the surface with a spoon. Add the chicken back to the slow cooker and heat for just a few minutes to warm through. Mix in the scallions and add salt and pepper to taste. Serve over white rice and garnish with the sesame seeds.


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