Easy Chicken Mole
Course: MainCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
2 Tbsp. canola oil
1/2 cup finely chopped white onion
2 garlic cloves
1 1/2 Tbsp. ancho chili powder
2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chicken broth
1/4 cup bittersweet chocolate chips
2 tsp. kosher salt, divided
1 pund (about 4) chicken breast cutlets
3 Tbsp. distilled white vinegar
1 1/2 tsp. sugar
1 medium poblano, thinly sliced
1/2 head green cabbage, cored and thinly sliced
16 corn tortillas, warmed in a skillet
2 Tbsp. toasted sesame seeds
1/2 cup lightly packed cilantro leaves
Directions
- In a skillet, heat oil over medium-high heat. Add onion, garlic, chili powder, cumin and cinnamon and cook, stirring, 2 minutes.
- Add tomatoes, broth, chocolate chips and 1 1/2 tsp. salt. Simmer.
- Add chicken to pan; reduce heat and cook, flipping chicken halfway through, 15 minutes.
- Meanwhile, in a bowl, whisk vinegar, 2 Tbsp. water, sugar and 1/2 tsp salt. Add poblano, cabbage and cilantro. Toss, then set aside.
- Transfer chicken to a cutting board. Return skillet with sauce to medium heat. Cook until thickened, about 5 minutes. Meanwhile, chop chicken.
- Return chicken to skillet and season with salt to taste. For each taco, spoon chicken into 2 stacked tortillas, sprinkle with sesame seeds and top with poblano mixture. Serve.
Notes
- I like to serve this with yellow rice and refried beans.
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