Peanut Butter Cup Chicken Mole Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat oil over medium heat. Add onion and garlic, and cook until softened.
• STEP 2.Add chili powder, cocoa powder, cinnamon, cumin, and salt to the saucepan. Cook for 1-2 minutes, stirring constantly.
• STEP 3.Add chicken broth, peanut butter, and tomato paste to the saucepan. Stir until well combined.
• STEP 4.Bring the sauce to a simmer and cook for 10-15 minutes, or until thickened.
• STEP 5.Season chicken breasts with salt and pepper. In a separate skillet, heat oil over medium-high heat.
• STEP 6.Add chicken breasts to the skillet and cook for 4-5 minutes per side, or until cooked through.
• STEP 7.Pour the mole sauce over the cooked chicken breasts and simmer for an additional 5 minutes.
• STEP 8.Serve the chicken mole over rice, garnished with chopped peanuts and cilantro.

Cooking Tips

• If you prefer a spicier mole sauce, you can add additional chili powder or a pinch of cayenne pepper.
• You can make the mole sauce ahead of time and store it in the refrigerator for up to 3 days.
• Leftover chicken mole can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover chicken mole can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken mole in a saucepan over low heat, stirring occasionally.
• Serve the chicken mole over rice or with warm tortillas for a complete meal.