Chocolate Chicken Mole - Oxygen Magazine

Chocolate Chicken Mole

A traditional Mexican mole sauce takes hours, but we came up with a lighter version that achieves the same rich flavors in a fraction of the time.
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Chocolate lovers rejoice: Rich in catechins, dark chocolate may aid weight loss since catechins can help to increase thermogenesis: the calories you burn digesting food. What’s more, the more bitter the chocolate is, the more fat-burning catechins they contain. Just don’t go cuckoo for cocoa: Stick to one ounce of 82 percent extra-dark chocolate a day.

Chocolate Chicken Mole

Ready in 30 minutes • Makes 4 servings

Ingredients

1 tbsp. olive oil

4 boneless, skinless chicken breasts

1 medium onion, chopped

1 clove garlic, chopped

4 oz.-can green chilies, chopped

8 oz.-can low-sodium tomato sauce

1 cup low-sodium chicken broth

1/4 tsp. Tabasco sauce

1/2 tsp. cinnamon

1 tbsp. natural peanut butter

1 oz. extra-dark chocolate, chopped

Directions

1. Heat oil in a large saucepan on medium heat. Add chicken, cooking about 2 minutes on each side. Remove from skillet and set aside.

2. Sauté onion until soft, about 2 minutes. Add garlic and sauté until fragrant, about 1 minute. Add all remaining ingredients and stir to combine until the chocolate has melted.

3. Submerge the chicken in the sauce. Add water as needed so chicken is completely covered in sauce. Simmer on medium heat, about 30 minutes.

4. Serve with brown rice, chopped cilantro and a squeeze of lime or place chicken in warmed corn tortillas on a bed of shredded cabbage, cilantro and lime wedges.

Nutrients per serving: Calories: 260, Total Fats: 2 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 40 mg, Sodium: 90 mg, Total Carbohydrates: 38 g, Dietary Fiber: 5 g, Sugars: 30 g, Protein: 24 g, Iron: 1 mg

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