You may have noticed that I really like Mexican food. One of my favorite recipes in my arsenal is a chicken mole recipe from Bon Appetit, May 2009. My husband thinks it’s one of my top 5 best meals.
Of course while I’m making it, we have to sing the Mole Mole song – otherwise known to the rest of the world as “Wooly Bully.” And since he’s a huge Bruce Springsteen fan, here is a clip of The Boss’s live version of Wooly Bully:
But on with the chicken mole!
The original Bon Appetit recipe calls for some specialty ingredients that can be found in Latin markets, like Mexican chocolate and two types of dried chiles: pasilla chiles and negro chiles.
My local supermarket usually only carries the dried pasilla chiles and I substitute Ghirardelli semi-sweet chocolate for the Mexican chocolate.
(Side note– when I’m rinsing and seeding the chiles, I tend to have a coughing fit. Those chiles are strong! Make sure not to touch your eyes until you’ve washed your hands.)
Also, the original serves 12, which is too much for two people no matter how much we love it – the recipe below is cut in half.
- 2 Tbsp. olive oil (or more), divided
- 2-1/2 lbs. skinless boneless chicken breasts
- 14-1/2 oz. can low-sodium chicken broth
- 1 cup orange juice
- 1 large onion, chopped
- ¼ cup sliced almonds
- 3 garlic cloves, minced
- 2 tsp. cumin seeds
- 2 tsp. coriander seeds
- 2 oz. dried pasilla chiles, stemmed, seeded, torn and rinsed
- ¼ cup raisins
- 2 Tbsp. orange peel
- 1 tsp. dried oregano
- 3 oz. semi-sweet chocolate
- Chopped fresh cilantro
- Warm low-carb flour tortillas
Heat a tablespoon of olive oil in a large heavy pot over medium-high heat. Season chicken with salt and pepper and working in batches, add chicken to pot. Sauté until browned, about 3 minutes per side. Add olive oil as necessary.
After chicken is browned, add broth and orange juice. Bring to a boil and then reduce heat to medium-low. Cover and simmer until chicken is tender and cooked through, about 25 minutes.
While the chicken is cooking, heat 2 teaspoons of olive oil in a large saucepan over medium-high heat. Add onions and sauté until they are a very light brown, about 10 minutes. Reduce heat to medium and add almonds, garlic, cumin and coriander. Sauté until garlic begins to turn color, about 2 minutes.
Add chiles and stir mixture until chiles begin to soften, about 2 minutes.
Using tongs, transfer chicken to a large bowl or plate. Pour the chicken broth/orange juice from the pot to the saucepan with the onion mixture. Save the pot – you will use it later. Add raisins, orange peel and oregano to saucepan.
Cover and simmer for about 30 minutes or until the chiles have wilted. Remove from heat and add chocolate.
Let stand until the chocolate melts and the mixture has cooled slightly, about 15 minutes. Transfer sauce in small batches to a blender and purée until smooth. Return to the large heavy pot. Season sauce with salt and pepper to taste. Coarsely shred the chicken with a fork and return to the sauce. Stir to coat the chicken.
Serve chicken mole with cilantro sprinkled on top and with flour tortillas.
WW PointsPlus Value: 10
WW PointsPlus including 2 low-carb 6” tortillas: 13
P.S. – This makes great leftovers!