Tasty Tuesday -- Chicken Mole

 7 Posts in 7 Days part 2

As I said yesterday, I'm going to stick with my previous themes for this burst of blogging energy.  This recipe is an adaptation of one I found in a magazine, and it's what's for dinner tomorrow.  Today is leftover lasagne.  I love my microwave's reheat function!

Chicken Mole

In a large heavy pan over medium-high heat combine 2T oil, one medium onion, diced, 2T cocoa powder, 1 t cinnamon, 1 t red pepper flakes, 1/2 t clove and 1/2 t pepper.  Saute for 5 minutes. Add 1 cup smooth almond butter, and stir until it melts in. Add 1 cup canned crushed tomatoes, 2 cups chicken broth, 1 slice soft white bread torn small, 1 t salt, and 1/2 t Tapatio or other hot sauce if desired.  Bring to a simmer.  Add 1 1/2 pounds boneless chicken cut into 1/2 inch chunks.  Return to a simmer, cover the pot and let cook for 12 to 15 minutes, until the chicken is cooked through.  Serve over cooked rice.

This recipe is twice as spicy as the original, and is still quite mild -- at least by our standards -- if you omit the hot sauce.  My husband adds more hot sauce at the table even when I include it.

The bread is for thickening, and if you are avoiding wheat you could probably play around with other thickeners, or just leave it out and reduce the chicken broth to 1 1/12 cups.  You DEFINITELY want something to sop up the amazing sauce!