Grace's Mole con Pollo

Yield: 2 1/2 cups

Prep time: 15 to 20 minutes

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This sauce is spectacular baked on top of cheese enchiladas for those of you who prefer to eat vegetarian. Serve with Mexican brown rice, fresh avocado, and a green salad with lime dressing

Ingredients

Preparation

Optional garnish: 1/2 cup cojita cheese, grated or crumbled

Cut chicken into parts. Save the back for making chicken stock. Place parts in a 9-inch by 13-inch baking dish. Put breasts and thighs bone-side up. Preheat oven to 350° F.

Heat oil in a 12-inch skillet or heavy saucepan over medium heat. Add onion and salt and cook until onion has softened, about 5 minutes. Stir in garlic, chili powder, cumin, cinnamon, cayenne and sugar. Cook about 15 to 30 seconds until fragrant. Stir in tomato sauce and water and bring to a simmer. Add chocolate and stir until melted. Let sauce simmer for about 5 minutes. Taste and adjust seasonings if needed.

Pour sauce over chicken parts. Cover pan and bake for 1 hour.

Recipe by cookusinterruptus.com

Source: Adapted from "The America's Test Kitchen Family Cookbook" (America's Test Kitchen, Brookline, MA, 2006) by Grace Geiger.

More about: chicken, chocolate, spices

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