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–+ servings

Mole Chicken

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Food Processor / Blender

Ingredients
  

  • 3 tablespoons vegetable oil
  • 1 whole chicken, cut up, (about 2 kilos / 4 lb)
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon ground cinnamon
  • 1 can diced tomatoes, (14 oz / 411 g)
  • 1 cup chicken broth, Shortcut
  • 1 cup dark Mexican beer
  • ¼ cup raisins
  • 2 chipotle peppers in adobo sauce, diced
  • 2 tablespoons peanut butter
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 57 grams unsweetened chocolate, chopped, (2 oz)
  • hot cooked rice, for serving
  • lime wedges, for serving, optional

Instructions
 

  • Heat the oil in a large non stick pan on medium heat, when hot, add chicken pieces in batches, and brown all sides.
  • As the chicken is browned, remove from the pan and place in a large baking pan and set that aside.
  • Once all the chicken is browned and removed from the pan, add to the pan the onion, bell pepper, and garlic. Sauté for about 5 minutes or until the onion and bell pepper is soft.
  • Stir in the chili powder, cumin, and cinnamon. Sauté for another 5 minutes.
  • Add the tomatoes, broth, beer, raisins, chipotle peppers, peanut butter, sugar, and salt. Bring to a simmer and cook for 20 minutes, stirring often.
  • Pour the contents of the pan and the chocolate into a food processor or blender. Process until smooth to make the mole sauce.
  • Preheat your oven to 180° C (350° F). Pour the mole sauce over the browned chicken in the baking pan. Cover the pan loosely with foil and bake for 45 minutes or until the chicken is cooked through (74° C / 165° F) and the sauce is bubbly.
  • Serve with rice and lemon lime wedges, enjoy.

Notes

Not sure if the canned chipotle peppers could be found in Thailand, maybe at a high end Western market, other than the peppers, the rest is quite easy. 
Shortcut: Chicken Broth (Pressure Cooker).