WINE & FOOD AFFAIR RECIPES

Main Dish

Chicken in Mole Sauce

Alexander Valley Vineyards

8644 Hwy 128
Healdsburg, CA 95448
avvwine.com/

  • RECIPE YEAR: 2016
  • RECIPE BY: Katie Wetzel Murphy, Family Partner
  • YIELD: Serves 6
  • PAIRS WELL WITH: Redemption Zinfandel

The spice and rich flavors of the mole sauce complement the dark fruit, chocolate and spicy notes of the Redemption Zinfandel, making it a perfect pairing.

Mole Sauce and Chicken

Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 cup raisins
  • 2 cups canned diced tomatoes
  • 3 tablespoons peanut butter
  • 2 cups chicken broth
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 2 tablespoons unsweetened cocoa
  • 1 rotisserie chicken, meat shredded
Section Directions:
To prepare the mole sauce and chicken, in a medium pot over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the raisins and tomatoes, bring to a simmer and cook for 10 minutes.

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

Return the mixture to the pot, place over medium-low heat and cook, stirring occasionally, for 15 minutes. Add the cocoa powder and stir until melted. Add the chicken or pour the sauce over it.

Condiments and Serving

Ingredients:
  • Corn tortillas or rice
  • Cotija cheese
  • Sour cream
  • Sliced avocado
  • Pico de gallo
  • Lime wedges
Section Directions:
Serve the chicken and sauce with tortillas and cheese, sour cream, avocado, pico de gallo and lime wedges, or serve over rice.