Marvelous Mole
by:
The granddaughter of Texan Margarita Sames (who is rumored to have invented the Margarita) first taught me how to make a basic version of this recipe with chicken, peanuts and chocolate. Ive dispensed with the jar of Mexican mole she uses as well as the fistfuls of peanuts. Reeses peanut butter cups are solely my own idea, based on the 50's tradition of cooking with commercial products such as Coca-Cola for baked beans and Velveeta cheese for just about anything. Smoky chipotles add a delicious fuel to the fire. Go to eveningswithpeter.com to discover more!
ingredients
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serves: 4
1 rotisserie chicken, shredded to a rag and a bone
1 tablespoon-ish olive oil
1 large onion, sliced thin; a Vidalia or yellow onion is nice
2 cloves minced garlic
1 can 28-ounce whole tomatoes, coarsely chopped (save juice for another use)
1 cup low-sodium chicken broth
2 tablespoons finely chopped chipotle peppers in adobo sauce with 1 tablespoon adobo sauce from the can
2 oz semi-sweet chocolate
1 stick cinnamon
cups Several Reese’s peanut butter
Some Jif crunchy peanut butter
Servings Per Recipe: 4
Amount per Serving
Calories: 330
- Total Fat: 14.1 g
- Saturated Fat: 4.9 g
- Trans Fat: 0 g
- Cholesterol: 82.9 mg
- Sodium: 365.7 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 4.1 g
- Sugars: 16.8 g
- Protein: 31.5 g
preparation
1. Heat oil in large pot over medium-high heat.
2. Sautee onion and garlic until yellowish.
3. Add all the ingredients (except chicken, Reese’s cups and peanut butter) and simmer about 7 minutes.
4. Reduce heat to medium-low and simmer about 10-15 minutes more, blending in Reese’s cups and peanut butter.
5. Throw in shredded chicken until heated through, about 10 minutes more.
6. Add salt and pepper to taste, remove the cinnamon stick; serve on top of corn chips in an appropriate vessel.
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