Easy Puebla-Style Chicken Mole

This quick version of the Mexican classic comes together in minutes. Serve it with black beans and yellow rice, or as a filling for enchiladas.

Yield: 6 servings (serving size: about 1 cup chicken mixture)

Ingredients

• 1  teaspoon  olive oil
• 1  cup  thinly sliced onion
• 1  teaspoon  ground cumin
• 1  teaspoon  ground coriander
• 1/2  teaspoon  ground cinnamon
• 2  stemmed dried seeded ancho chiles, torn into 2-inch pieces (about 1/4 cup)
• 2  garlic cloves, thinly sliced
• 3  cups  fat-free, less-sodium chicken broth
• 1 1/3  cups  coarsely chopped tomato (about 1 medium)
• 1/4  cup  golden raisins
• 3  tablespoons  sliced almonds, toasted
• 3  (1/2 x 2-inch) orange rind strips
• 3/4  pound  skinless, boneless chicken breast halves
• 3/4  pound  skinless, boneless chicken thighs
• 1/2  ounce  unsweetened chocolate
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes or until almost tender. Combine cumin, coriander, and cinnamon in a small bowl; sprinkle over onion in pan. Cook 1 minute. Add chiles and garlic to pan; cook 2 minutes or until chiles soften. Add broth and next 4 ingredients (through rind) to pan; bring to a boil. Add chicken to pan; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; shred with 2 forks. Set aside.

Add chocolate to chile mixture; let stand until chocolate melts. Using an immersion blender in pan, puree the chocolate mixture until smooth. Cook over medium heat 20 minutes or until reduced to 3 1/2 cups. Add shredded chicken to sauce; stir in salt and pepper.

Nutritional Information

Calories:

211 (29% from fat)

Fat:

6.8g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

27.2g

Carbohydrate:

10.5g

Fiber:

2.5g

Cholesterol:

80mg

Iron:

2.1mg

Sodium:

380mg

Calcium:

50mg