Mole Poblano with Chicken Thighs

• Ready in 1h 15m

• Serves 4

• 670 calories

• 37.85g carbs

If you want to add more dairy free recipes to your repertoire, Mole Poblano with Chicken Thighs might be a recipe you should try. One portion of this dish contains about 55g of protein, 37g of fat, and a total of 670 calories. For $3.96 per serving, you get a sauce that serves 4. 1 person found this recipe to be delicious and satisfying. If you have bread crumbs, pepper, ground cloves, and a few other ingredients on hand, you can make it. It is brought to you by Betty Crocker. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

21 ingredients

1. 1/4 cups bread crumbs
2. 2 tbsps brown sugar
3. 1/2 cups canned tomatoes
4. 1/4 cups chili powder
5. 1/2 tsps chipotle powder
6. 4 servings cilantro leaves
7. 1 clove garlic
8. 1/4 tsps ground cinnamon
9. tsps ground cloves
10. 3 cups chicken broth
11. 1/2 tsps pepper
12. 1/4 cups raisins
13. 1 tsp salt
14. 1 dash salt and pepper
15. 2 tbsps sesame seed
16. 4 servings additional sesame seed
17. 2 lb chicken thighs
18. 2 tbsps slivered almonds
19. 2 oz baking chocolate
20. 3 tbsps vegetable oil
21. 1 small onion

Instructions

1. Place tomatoes in medium bowl.
2. Place 10- or 12-inch skillet over medium heat.
3. Add sesame seed and almonds; toast about 5 minutes, stirring frequently, until they begin to brown.
4. Pour seed and nuts into bowl with tomatoes.
5. Return skillet to heat.
6. Add 1 tablespoon of the oil, the onion, garlic and raisins; season with dash salt and pepper. Cook over medium heat 5 to 7 minutes or until onion is translucent and raisins are puffed.
7. Add onion, garlic and raisins to tomatoes.
8. Return skillet to heat.
9. Add 1 tablespoon of the oil, the chipotle powder and chili powder; stir until oil and spices are well blended. Cook about 5 minutes or until powders begin to smoke and darken.
10. Remove from heat.
11. Add chocolate; stir until chocolate melts.
12. Pour melted chocolate-spice mixture into tomato mixture.
13. Add 1 teaspoon salt, 1/2 teaspoon pepper, the cinnamon, cloves, brown sugar and bread crumbs; stir until well combined.
14. In blender, place tomato mixture and 1 cup of the chicken broth. Cover; blend at least 1 minute, gradually turning up to high speed. If sauce is not passing through blender blades smoothly, add more broth. Strain sauce to remove any sesame seed bits that didnt get blended completely. Set aside.
15. In 10-inch skillet, heat remaining 1 tablespoon oil over medium-high heat.
16. Add chicken; cook 7 to 10 minutes or until browned on both sides.
17. Remove chicken from skillet; place on plate and set aside.
18. Add strained sauce to same skillet. Stir in additional chicken broth, 1/2 cup at a time, until the consistency of whipping cream (1 1/2 to 2 cups). Taste sauce; adjust seasoning if needed.
19. Heat sauce to boiling. Return chicken to skillet (chicken should be completely covered with sauce). Reduce heat to simmer; cook 15 to 20 minutes or until juice of chicken is clear when thickest part is cut (at least 165F).
20. Serve chicken and sauce garnished with cilantro and additional sesame seed.