Let me be very honest right now…for the longest time, the idea of CHOCOLATE & chicken just never appealed to me at all. It repulsed me. Like, ewww. I can’t be the only one who had that initial reaction at the thought of mole sauce, right? But then I started thinking about it and realized that if it was really that bad, no one would like it, and therefore no one would have ever heard of mole because it would have ceased to exist by now. I know, I just got real deep into food philosophy right there, but for real.
So as I was skimming through my cookbooks trying to find some food inspiration for what I wanted to try next, I ran across a recipe for a simple enough looking chicken mole. And hell, apparently my mind was in ‘adventure awaits’ mode, because I jotted it down on my menu for the week! I actually already had every single ingredient that I needed to make it, which was super exciting because I do love a good ‘pantry’ meal!
And to make this dish even easier and more appealing for a crazy, busy week…you can really make the entire thing ahead of time and I swear the sauce gets even more delicious as it sits! I was actually making a couple different dishes with shredded chicken in them, so I cooked up a few pieces in my slow cooker with a little bit of chicken stock. I am obsessed with cooking chicken this way because then it’s so tender & I find that meats that are cooked in a slow cooker reheat MUCH better than if they were cooked in any other way. And I boiled up the sauce and then stored that in a separate container in the fridge until the night I wanted to make this Mole for dinner. Then all I had to do was bring the sauce to a simmer, let it thicken up a little more and then mix in some shredded chicken. And then voila! Chicken Mole was served! And man was it delicious.
I kept mine nice & simple and just served it right on top of some brown rice to soak up all the extra mole sauce, and then had some roasted green peppers on the side to round out the meal! Seriously, this was soooo good. I can totally see myself making a batch of this to use for lunches to bring into work for the week sometime in the near future! So go ahead and make yourself a batch or 2 to have around!
Tender, shredded chicken in a light, mildly spicy mole sauce!
- 1 tsp coconut oil
- 1/2 red onion, thinly sliced
- 1 clove minced garlic
- 1/4 cup freshly chopped cilantro
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1 dried chile (I used a larger Pasilla one), chopped
- 1 large tomato, chopped
- 1 1/2 cups chicken stock
- 1 tsp unsweetened cocoa powder
- 2 1/4 cups shredded, cooked chicken
Heat the coconut oil in a sauce pan over medium heat. Add in the garlic & red onion and saute until softened. Season with cumin & cinnamon & add in chopped cilantro and saute an additional minute.
Add in the dried, chopped chile, tomato, chicken stock & cocoa powder & bring to a simmer, Allow to simmer for 5 minutes and then puree (either use an immersion blender or transfer to a blender). Return to a simmer & continue to cook an additional 5 minutes or until mixture has thickened. Season to taste with salt & pepper.
Mix in the shredded chicken and allow chicken to simmer in the sauce for a few additional minutes. Serve warm over brown rice.
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