RECIPE: Cocoa Chicken Mole
It'll leave you wanting mole.
Wesley Roberts Published: 3/2/2020
Olive oil cooking spray
3 boneless, skinless chicken thighs, cut in bite-size pieces
1 small red onion, chopped
1 medium garlic clove, minced
1 medium red bell pepper, cored, seeded and chopped
1/2 cup chicken broth
1 (14.5-ounce) can no-salt added, diced, roasted tomatoes
1 (15-ounce) can pinto beans, drained and rinsed
2 canned chipotle chiles in adobo sauce, minced
2 teaspoons natural
unsweetened cocoa powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup minced scallions
SPRAY oil in large, heavy-bottomed pot. ADD chicken and BROWN over medium high heat, about 3 minutes. REMOVE chicken; set aside. SPRAY oil again. ADD onion, garlic and bell pepper to pot. SAUTE for 7 to 10 minutes, until vegetables are tender, stirring frequently. POUR in broth and stir up browned bits in pot. STIR in tomatoes, beans, chiles, cocoa, cumin and salt. COVER pot, reduce heat to low and simmer 30 minutes. To serve, SPOON into 4 shallow bowls. TOP each serving with 1 tablespoon each of sour cream and scallions.
Makes 4 (1¼ cup) servings.
Per serving: 267 calories | 9 grams total fat | 36.5 grams protein | 26 grams carbohydrates | 146 milligrams cholesterol | 586 milligrams sodium | 7 grams dietary fiber