Recipe courtesy of Ingrid Hoffmann
Episode: Choco Loco
Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 to 6 servings
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 to 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 chipotle pepper with 1 teaspoon adobo sauce from can (or more to taste), chopped
  • 1 cup raisins
  • 2 cups canned chopped tomatoes
  • 3 tablespoons smooth peanut butter
  • 2 cups low-sodium chicken broth
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 ounces unsweetened chocolate (or 2 tablespoons unsweetened cocoa powder)
  • 1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
  • 1/4 cup roughly chopped peanuts, for garnish
  • 1 teaspoon sesame seeds, for garnish
  • 1 orange, zested, for garnish
  • Fresh cilantro, for serving
  • Lime wedges, for serving
  • 1 avocado, peeled, pitted, and sliced, for serving
  • Flour tortillas, for serving

Directions

Watch how to make this recipe.

Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.

Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.

Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.

Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Estella's Mole Poblano Chicken

Recipe courtesy of Chuck Hughes

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Recipe courtesy of Tyler Florence

Sweet Potato Chicken Mole

Recipe courtesy of Bobby Deen

'Easiest Ever' Chicken Mole Enchiladas

Recipe courtesy of Marcela Valladolid

Fastest-Ever Enchiladas

Recipe courtesy of Ingrid Hoffmann

Chicken and Black Bean Enchiladas with Gooey Jack Cheese

Recipe courtesy of Robin Miller

Fishy-dilla Kids' Plate

Recipe courtesy of Ingrid Hoffmann

Nathan's Chunky Chicken Quesadilla

Recipe courtesy of Heidi Sivers Boyce

Chicken and Bean Puff Pastry Empanadas

Recipe courtesy of Dave Lieberman

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c
On Tonight
On Tonight

Cooks vs. Cons

8pm | 7c

Cooks vs. Cons

11pm | 10c

Cooks vs. Cons

12am | 11c

So Much Pretty Food Here