Easy Chicken Mole
Course: MainCuisine: MexicanDifficulty: Easy4
servings10
minutes20
minutes30
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.
Up Next: Best Cheap Kitchen Tools
]]>I love pumpkin, in all forms- coffee, ice cream, muffins, bread and for the first time ever, actually bought an edible pumpkin at Trader Joe’s I’m going to bake tonight. I’m serving it with Grilled Chicken Sausage and a Kale Salad dressed with a lemon vinaigrette, pickled red onions and pumpkin seeds. We’ll see how it turns out, but in the meantime, here’s a delicious Spicy Pumpkin Soup I’ve made many times from Oprah magazine. It’s just thing to serve on a chilly Fall (or more likely in Miami) rainy night; it pairs perfectly with a Cheddar or Smoked Gouda Grilled Cheese Sandwich. Enjoy!
Spicy Pumpkin Soup
Course: SoupCuisine: American10
servings10
minutes20
minutes158
kcalIngredients
4 TBL unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
pinch cayenne pepper
3 (15 ounce) cans 100% pumpkin puree or 6 cups chopped roasted pumpkin
5 cups of chicken or vegetable broth
2 cups milk
1/2 cup brown sugar
1/2 cup heavy cream
Directions
- Melt butter in a 4-quart saucepan over medium-high heat.
- Add chopped onions and garlic and cook, stirring often until softened, about 4 minutes.
- Add spices and stir for a minute more.
- Add pumpkin and 5 cups broth. Bring to a boil and reduce heat, simmer for 10 minutes.
Notes
- If you don’t want to use heavy cream, you can substitute it with evaporated milk. This recipe makes a lot, so I usually half it, but you could always freeze leftovers. I like to top this with a dollop of sour cream and some pumpkin seeds as garnish.