Ingredients
| 1 | tablespoon olive oil | | 1 1/2 | lb boneless skinless chicken thighs, cut into 3/4-inch pieces | | 1 | medium onion, chopped | | 1 | medium green bell pepper, chopped | | 2 | cloves garlic, chopped | | 2 | medium jalapeño chiles, seeded, chopped | | 2 | cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained | | 1/2 | cup water | | 2 | tablespoons unsweetened baking cocoa or 1 oz unsweetened baking chocolate, chopped | | 1 | tablespoon chili powder | | 1/2 | teaspoon kosher (coarse) salt | | 1/4 | teaspoon ground cinnamon | | Roasted salted hulled pumpkin seeds (pepitas), if desired | | Soft corn tortillas, if desired |
Preparation Directions
| 1. | In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently. | | 2. | Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas. | | No change. |
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| Mole sauce is a rich, spicy and slightly sweet Mexican sauce. The word "mole" (MOH lay) comes from the Aztec word "molli," meaning concoction or sauce. Traditionally, it's a very complex tomato-based sauce with dozens of ingredients that varies by region. Popular versions include chiles, chocolate and nuts.
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