Name: Peanut Butter Cup Chicken Mole Recipe
Total time: 40 min
Yield: 4
Cuisine: Mexican

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Peanut Butter Cup Chicken Mole Recipe

Rachael Ray Every Day

Crawler

Mexican

Non Vegetarian

Vegetable oil

Small Onion,  Chopped

Cloves Garlic,  Chopped

Ground allspice

Fire Roasted Diced Tomatoes

Chicken Broth

1 chipotle chile in adobo sauce,  chopped,  plus adobo sauce

Espresso Powder

Peanut butter ,  such as reese's,  chopped

Raisins

Salt and pepper

In a small skillet, heat 1 tablespoon oil over medium heat. Add the onion and garlic and cook until the onion is soft and the garlic is just beginning to brown, about 5 minutes. Stir in the allspice and cook, stirring, for 2 minutes. Stir in the tomatoes with some of their juice, 1/2 cup chicken broth, the chile and adobo sauce, espresso powder, peanut butter cups, raisins and 1/4 teaspoon salt. Simmer over low heat for about 5 minutes, stirring occasionally. Let cool slightly.

step 1

Meanwhile, in another large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Season the chicken cutlets with salt and pepper, then cook for 3 minutes per side. Remove from the skillet and cover loosely with foil to keep warm.

step 2

Using a food processor, puree the cooled sauce with the remaining 1/4 cup chicken broth, scraping down the sides if necessary. Spoon the mole sauce over the chicken.

step 3

Rachael Ray