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Sunday, May 3, 2009

Marvelous Mole

The granddaughter of Texan Margarita Sames (who is rumored to have invented the Margarita) first taught me how to make a basic version of this recipe with chicken, peanuts and chocolate. I’ve dispensed with the jar of Mexican mole she uses as well as the fistfuls of peanuts. Reese’s peanut butter cups are solely my own idea, based on the 50's tradition of cooking with commercial products such as Coca-Cola for baked beans and Velveeta cheese for just about anything. Smoky chipotles add a delicious fuel to the fire.

Marvelous Mole
Serves 4/entrée

1 rotisserie chicken, shredded to a rag and a bone
1 tablespoon-ish olive oil
1 large onion, sliced thin; a Vidalia or yellow onion is nice
2 cloves minced garlic
1 28-ounce can whole tomatoes, coarsely chopped (save juice for another use)
1 cup low-sodium chicken broth
2 tablespoons finely chopped chipotle peppers in adobo sauce with 1 tablespoon adobo sauce from the can
2 oz. semi-sweet chocolate
1 stick cinnamon
Several Reese’s peanut butter cups
Some Jif crunchy peanut butter

Heat oil in large pot over medium-high heat. Sautee onion and garlic until yellowish. Add all the ingredients (except chicken, Reese’s cups and peanut butter) and simmer about 7 minutes. Reduce heat to medium-low and simmer about 10-15 minutes more, blending in Reese’s cups and peanut butter. Throw in shredded chicken until heated through, about 10 minutes more. Add salt and pepper to taste, remove the cinnamon stick; serve on top of corn chips in an appropriate vessel.

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