Saturday, April 17, 2010

Chicken Mole

Chicken Mole
Anyway, this delicious, easy mole dish is perfect for a crowd, as it serves up to six people, but it is also a great dish to cook on Sunday night and eat for the rest of the week. The first night I make it, I serve it with steamed rice and then with warm corn tortillas, chopped onions and Mexican crema for all the days thereafter. Vegetarians should use vegetable broth in place of the chicken broth and swap in seitan or tempeh for the chicken.
2 tbsp olive oil Pantry
1 onion, chopped $0.50
3 cloves garlic, chopped Pantry
2 tbsp chili powder $1.50 for 1 oz
1 tsp ground cumin $1.50 for 1 oz.
1/2 tsp ground cinnamon $1.50 for 1 oz.
1 15 oz. can diced tomatoes (preferably fire-roasted), with liquid $2
1 yellow bell pepper, chopped $0.50
2 canned chipotle peppers plus the adobo they are packed in, chopped $1
1 14-oz can chicken broth $1
2 tbsp (creamy) peanut butter Pantry
2 ounces bittersweet chocolate, chopped $3
1 small (2-3 lbs) roasting chicken, cut into pieces $5
1 large yam or sweet potato, scrubbed and diced $0.50
1 small bunch cilantro, chopped $1
Total Cost of Ingredients $19

Heat oil in a deep soup pot over medium heat. Add onion and cook, stirring occasionally, until translucent. Add garlic and spices and continue to cook. Add diced tomatoes, yellow pepper, chipotle peppers, sweet potato, broth, peanut butter, and chocolate. Simmer for 10 minutes.
Add chicken pieces and use a spoon to ensure all chicken is covered by the liquid. Cook over medium-low heat for 35-45 minutes or until chicken is fully-cooked (check by cutting into a large piece). Garnish with chopped cilantro.

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