Main Dish
Chicken in Mole Sauce
Alexander Valley Vineyards
8644 Highway 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
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
Directions:
Serve the chicken and sauce with tortillas and cheese, sour cream, avocado, pico de gallo and lime wedges, or serve over rice.
