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| Chicken Mole--The sauce is made with chocolate |
Quick Chicken Mole
There are several legends as to the origins of mole. One says that 16th Century nuns from the Convent of Santa Rosa in Puebla de Los Angeles, upon learning that the Archbishop was coming for a visit started praying desperately and an angel came to inspire them. They began chopping and grinding and roasting, mixing different types of chiles together with spices, day-old bread, nuts, a little chocolate and approximately 20 other ingredients.
This mixture boiled for hours and was reduced to the thick, sweet, rich mole sauce we know today. To serve in the mole, they killed an old turkey, and the strange sauce was poured over it. The archbishop was more than happy with his banquet and the nuns saved face.
Traditional mole takes a
day to prepare and contains between twenty to thirty ingredients. This quick
mole inspired by Paula Deen has thirteen ingredients and can be ready in less
than two hours. The recipe first appeared in Death In The Science Classroom and
was paired with a Roudon-Smith Duet that is a blend of Cabernet, Merlot and
Cabernet Franc. This dish would pair well with a Zinfandel or a Cabernet.
Serves 6-8
2 tablespoons olive oil
1 onion, chopped
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground
cinnamon
1 can diced tomatoes,
drained
1 bell pepper, chopped
1 (10-ounce) can chicken
broth
2 tablespoons peanut butter
2 tablespoons of
unsweetened cocoa powder
2 (4 ounce) cans diced
green chili peppers
1 chicken, cut into 8
pieces
White rice, for serving
Preheat oven to 350 degrees
F. Heat oil in a sauté pan over medium heat. Add onion and sauté until
translucent. 
Sear the chicken in a heavy
bottomed hot sauté pan over medium-high heat until browned on both sides.
Add
to casserole dish, cover with sauce and bake in the oven for 45 minutes to 1
hour.
Serve with white rice, salad, garden vegetables, and wine.