Spicy Chocolate Mole’ Sauce with Roasted Chicken Over Rice

Donna Stolpman

Chicken Mole, Paula Deen

Spicy Chocolate Mole' Sauce with Roasted Chicken over Rice
Print Recipe
Picture credit to The Food Network: Paula Deen
Servings Prep Time
15 Servings 1 Hour
Cook Time
1 Hour
Servings Prep Time
15 Servings 1 Hour
Cook Time
1 Hour
Spicy Chocolate Mole' Sauce with Roasted Chicken over Rice
Print Recipe
Picture credit to The Food Network: Paula Deen
Servings Prep Time
15 Servings 1 Hour
Cook Time
1 Hour
Servings Prep Time
15 Servings 1 Hour
Cook Time
1 Hour
Ingredients
Servings: Servings
Instructions
  1. Place canned tomatoes, jalapenos, chipotle pepper, sugar, salt, pepper, and all spices in food processor. Sauté chopped onions, garlic, and dates in about 2 Tblsp. bacon grease, and add to food processor. Toast the almonds and add to food processor. De-stem and de-seed the dried peppers and soak in hot water to cover for about 30 minutes or until soft, then chop and add them to food processor mixture. Add chicken broth and process until smooth. PLEASE NOTE: This makes a large amount and may need to be done in small batches, depending on the size of your food processor bowl.
  2. After pureeing, pour mixture into a large skillet; add chocolate and cook over medium heat until chocolate has melted and sauce has thickened, stirring constantly. The reduce heat and simmer for one hour. Remove from heat and add wine. Cool and refrigerate overnight to allow the flavors to blend.
  3. Before serving, warm sauce in a large pan on the stove; shred the chicken and add it to the sauce. Let it cook for about an hour, or until thoroughly heated. Serve over hot rice, garnish with cilantro. Enjoy!
Recipe Notes

Adapted from (the combination of) several recipes found on the internet.

 

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