Simplifying Chicken Mole Chili
Sunflower butter, raisins, chocolate + dried ancho chiles - might sound strange but it's a great combination. Along with the mix of chicken thighs + breasts, chipotle chiles in adobo sauce, cinnamon + a hint of garlic. So good. It's saucy + great with freshly cooked jasmine rice + more sauce. Always.
This recipe is rich -without being too heavy. And it has different levers of flavors, spice + sweetness - it's a great meal to make ahead of time + reheat for later. Freeze half of it for another night + just make some rice to go along with it. Garnish with sesame seeds + scallions + you have a meal.
Chicken Mole is so great for the Fall + Winter. It's hearty for the chilly winter nights - who cares what the weather is - it's great anytime of the year.
This recipe is SO straight forward. There is no way I would post a recipe that would take you ALL DAY to make. NOPE! This took me less than 2 hours...and the oven does a lot of the work. I used kitchen staples along with a few dried peppers that I picked up, bone-less chicken to make the shredded easier + dark chocolate chips that I always have on hand.
Simplifying Chicken Mole Chili
Makes enough for 6-8
1/4 cup raisins
1/4 cup sunflower butter (or sunbutter or almond butter)
1 oz. bittersweet or dark chocolate
2 garlic cloves, sliced
2 teaspoons minced chipotle chiles in adobo sauce
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves (optional)
2 tablespoons coconut oil
6-8 boneless chicken thighs
2 boneless + skinless chicken breasts
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 dried ancho chiles, stems + seeds removed, broken into small pieces
2 tablespoons sesame seeds, plus more for garnish
1 medium sized yellow onion, diced
2 cups chicken bone broth
1 14.5 oz. can diced tomatoes (I used diced roasted tomatoes)
1 tablespoon brown sugar
2-4 scallions, sliced for garnish
Preheat your oven to 350F. Combine the raisins, sunflower butter, chocolate, garlic, chipotles, cinnamon + cloves in a small bowl + set aside.
Using a medium to large dutch oven, heat the coconut oil over medium to high heat. Sprinkle the chicken with the salt + pepper on both sides. Place the chicken in the pot - let cook for 4-6 minutes or until it is browned. Flip over + cook for another 4 minutes. Remove the chicken from the pan to a plate. Turn the heat to low.
Add in the ancho chiles + saute for 2 minutes. Add in the sesame seeds + onions + stir to combine. Cook for another 2 minutes. Stir in the raisin + chocolate mixture + cook while stirring constantly for 1-2 minutes or until everything is melted + mixed together. Watch it so that the chocolate doesn't burn.
Add in the bone broth, tomatoes + brown sugar. Stir + turn up the heat to medium. Once the mixture reaches a simmer. Turn the heat off. Using a hand blender or stand blender - process the sauce until it is smooth + add back into the pot if using a stand mixer.
Add in the browned chicken + nestle it into the sauce. Place the lid on it + transfer it to the oven. Cook for 45 minutes - 1 hour.
Remove from the oven. Let cool with the lid removed for 10 minutes. Either remove the chicken to a cutting board to shred or shred with two forks in the sauce pot.
Serve with jasmine rice + garnish with sesame seeds + scallions.