serves: 6
prep time: min
cook time: min
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
instructions
- 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.