Tonight we had the pasta with the mole sauce (recipe on the bag). It was yummy. I don't know how authentic this is, but its tasty enough to make again and serve with tortillas or rice. I modified it just a bit. Make it as spicy as you like by adjusting the amount of chili powder used. I used only 1/4 tsp and it was very mild. We were still recovering from the chipotle!!*&$%*!! ranch beans I made yesterday.
Chicken Mole
2 Tbs olive oil
1/2 large onion, coarsely chopped
1 large garlic clove, minced
1/4 to 1 tsp chili powder
2 Tbs unsweetened cocoa
2 Tbs flour
1/2 tsp cinnamon
1/2 tsp powdered cumin
1 tsp salt
1 Tbs sugar
1/4 tsp dried oregano
1 can ready-cut tomatoes, undrained
1.5 cups chicken broth
1.5 to 2 cups cooked chicken, shredded or cut in cubes
Heat oil over med-high heat. Saute onions & garlic till translucent. In a small bowl mix all dry ingredients & spices. Add this mixture to the onion pan, stirring well. It will make a thick paste and smell delicious!! Add chicken broth about a third at a time, stirring well with each addition to blend. Stir in tomatoes, bring to a boil and turn down to simmer. Simmer covered for 90 minutes. Add chicken and heat through.
I started with 3 chicken thighs and simmered them for a couple hours in 4 cups of water with a bit of chopped onion, parsley & celery, thus making my own chicken broth and cooked chicken.
Now I'm curious to learn about more authentic chocolate mole recipes.
Speaking of the kitchen make-over; we got our building permit today!!!! We moved everything out of the breakfast nook, took off some dry-wall and began tearing up the two layers of laminate flooring and underlayment. I will never miss that old floor. I also began emptying out cupboards and packing things away. I still have full cooking abilities, so haven't gone into withdrawal. I'm hoping to avoid withdrawal by switching into full-on camping mode.
