Cinnabar Mole

  • 6 skinless chicken thighs, about 1 3/4 pounds
  • 1/2 medium onion
  • 1 can (4 oz.) green chiles, chopped
  • 2 tablespoons olive or canola oil
  • 1/2 cup NEERA'S Southwest Sizzler
  • 2 cups chicken stock
  • 3 tablespoons Ibarra Mexican chocolate (or unsweetened cocoa with a pinch of sugar and cinnamon)
  • 1/3 cup blanched almonds
  • 1/3 cups raisins

Grill or bake the chicken, covered in a 350 degree F oven for an our while making the sauce. Sauté the onions and the chiles in the oil for about 10 minutes. Add all the other ingredients and simmer for another 15 minutes. Pour the sauce into a blender and puree briefly. Return it to the saucepan and continue simmering. Add the cooked chicken (either shredded or in serving pieces) to the mole sauce. Add salt to taste.

Serve with fruit, steamed flour tortillas, basmati or other rice and lime wedges.

Variations: For more heat, add a minced chipotle chile early in the cooking process. Substitute fresh roasted and peeled anaheim or hatch chiles for canned.

Serves 4

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Recipe courtesy of Cinnabar Specialty Foods