I have long been intrigued by chicken mole, that Mexican dish with the secret ingredients of cocoa and/or chocolate. But since I keep kosher, I have never been able to enjoy it at a restaurant. Not too long ago I saw this recipe in the Detroit Free Press, which seemed easy enough, despite the long list of ingredients, so I decided to give it a try.
A can of chipotle peppers contains about two-and-a-half or three peppers. I didn’t know what I would do with the rest so I threw in the whole can. Don’t do this unless you really like spice, which luckily I do! It tasted great, but it was up there on the heat level.
I went out and bought a great big bar of Trader Joe’s 70% cacao dark chocolate, which I love, only to realize at the last minute that it was certified as “dairy” for kashrut purposes, even though it didn’t contain milk other than possible “traces” (I’m guessing it was made on the same equipment as milk chocolate). So I substituted an ounce of parve (non-milk) semi-sweet chocolate chips, and that seemed to work fine.
Aside from having to measure lots of ingredients, this dish was easy to make, and it was a hit at the company dinner where I served it, in spite of the heat.
I was also serving brisket, so I made regular rice instead of the cilantro-lime rice. I’ll have to try that another time!
Ingredients:
1 cup chopped onion
½ cup raisins
1 canned chipotle pepper in adobo sauce, coarsely chopped
4 cloves garlic, peeled and minced
3 Tbs. peanut butter, divided
1 can (15 oz.) crushed tomatoes
1 tsp. ground cinnamon
1 tsp. ground cumin
3 Tbs. cocoa powder
20 oz. skinless, boneless chicken breast
1 Tbs, cider vinegar
1 oz. dark chocolate (70-85% cacao)
½ tsp. salt
3 cups cooked brown rice
2 tsp. lime zest
1/4 cup finely chopped cilantro
6 lime wedges
Directions:
Place onion, raisins, chipotle pepper, garlic, 2 Tbs. peanut butter, crushed tomatoes, cinnamon, cumin and cocoa powder in slow cooker.
Add chicken breasts. Cover and cook on low setting for 7 hours. Turn off slow cooker.
Using two forks, pull chicken apart into shreds, then stir the chicken back into the sauce.
In a small bowl, combine the remaining 1 Tbs. peanut butter and vinegar and pour over the chicken. Add the chocolate and salt. Cover and allow chocolate to melt, 3 or 4 minutes. Stir to combine.
Prepare rice according to package directions, omitting salt. When rice is cooked, stir in cilantro and lime zest.
Put ½ cup of rice and ¾ cup of chicken on each plate, and garnish with a lime wedge.
Serves 6
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Bobbie —
This recipe looks fabulous. My only question is how hot your slow cooker gets and at which setting(s). I googled the phrase “how hot is a slow cooker” and got answers from below 150 degrees to over 300. Without better guidance, and lacking a slow cooker anyway, I’m inclined to try this is a three-quart covered crock in the oven at 190 to 200 degrees to avoid boiling/sticking. Any thoughts?
B’shalom.
Good question, Tim, and I don’t really have an answer! The original recipe called for a large crock pot — mine was smaller, but the ingredients fit into it well, and it seemed like a larger one would have been TOO large. We sometimes cook cholent in a crockpot and sometimes in the oven at around 200 (after adding boiling water). So it seems like cooking this in a slow oven would work. You might check it after a few hours and add some water if it seems to need it. (Or buy a crock pot — I’ve seen them advertised recently for as little as $15!) Good luck!
Hi Bobbie, I have 2 questions. The ingredients say 2 TB peanut butter but the instructions add up to 3. Which one? Also, how much cilantro, which isn’t listed in the ingredient amounts. Thanks very much, Margie
Oops, I see the cilantro, just need to know how much peanut butter.
Thanks for catching! (I caught the cilantro and fixed that.) Should be 3 Tbs. PB — I’ll fix it right now.