1 tablespoon olive oil
1 1/2 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, chopped
2 medium jalapeño chiles, seeded, chopped
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2 cup water
2 tablespoons unsweetened baking cocoa or 1 oz unsweetened baking chocolate, chopped
1 tablespoon chili powder
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon ground cinnamon
Roasted salted hulled pumpkin seeds (pepitas), if desired
Soft corn tortillas, if desired
Recommended Products
1.) In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
2.) Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.
| Yield: | 6 servings | |||
| Prep Time: | 0 hr 20 mins | |||
| Cook Time: | 0 hr 20 mins | |||
| Ready In: | 0 hr 20 mins | |||
| Category: | Soup & Stews | |||
| Main Ingredient: | Chicken | |||
| Cooking Method: | Boiling |
|||
| Recipe Tags: | mole | chicken | chili | spicy |
Chef's Note & Story
Mole sauce is a rich, spicy and slightly sweet Mexican sauce. The word "mole" (MOH lay) comes from the Aztec word "molli," meaning concoction or sauce. Traditionally, it's a very complex tomato-based sauce with dozens of ingredients that varies by region. Popular versions include chiles, chocolate and nuts.
