Chicken Mole with Divine Chocolate

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Chicken Mole with Divine Chocolate
Servings
Ingredients
  • 4 large whole free range chicken breasts halved (or 3 lb chicken cut into parts)
  • 1 cup slivered almonds roasted until slightly brown in 350 degree oven
  • enough vegetable oil to cover large saucepan
  • 1 large onion chopped
  • 16 oz tomato sauce
  • 2 oz Divine Dark Chocolate chopped
  • 6 cups free range chicken broth
  • 1 tbsp Hot Mama Mole Sauce for every 2 cups of broth; but taste and add more broth if too spicy Hot Mama is produced in Tampa and composed of 25 ingredients Or use Red Mole Sauce in jar found in supermarkets to taste
  • 3-4 tbsp flour
  • 4 tbsp raisins
  • 1/3 cup sesame seeds
Servings
Ingredients
  • 4 large whole free range chicken breasts halved (or 3 lb chicken cut into parts)
  • 1 cup slivered almonds roasted until slightly brown in 350 degree oven
  • enough vegetable oil to cover large saucepan
  • 1 large onion chopped
  • 16 oz tomato sauce
  • 2 oz Divine Dark Chocolate chopped
  • 6 cups free range chicken broth
  • 1 tbsp Hot Mama Mole Sauce for every 2 cups of broth; but taste and add more broth if too spicy Hot Mama is produced in Tampa and composed of 25 ingredients Or use Red Mole Sauce in jar found in supermarkets to taste
  • 3-4 tbsp flour
  • 4 tbsp raisins
  • 1/3 cup sesame seeds
Instructions
  1. Simmer chicken in 6 cups water with 1 small onion quartered and clove of garlic for about 30 minutes, skimming off grey foam; drain the water, remove chicken and shred
  2. Heat large skillet over medium heat for 2 to 3 min. add sesame seeds until golden brown and set aside
  3. In large saucepan heat oil over medium heat, add chopped onion and fry until limp and transparent. Add Hot Mama spices and flour until well blended. If using Red Mole sauce in jar, add later to taste
  4. Add 1 cup of broth and tomato sauce, stir, and continue for another 2-3 minutes until flour absorbed
  5. Add almonds, chocolate and rest of broth..one cup at time…add salt and cook over moderate heat about 15 minutes until mixture begins to gurgle and thicken.
  6. Add chicken to mole sauce, stir in raisins (If not using Hot Mama Mole spice, add purchased red mole sauce to taste) and cook everything 15 minutes until meat is warm tender and well seasoned with sauce. If preferred, cover chicken and bake it in sauce in 350 oven for about 20 minutes.
  7. Sprinkle sesame seeds and serve over rice or with warmed tortillas and green salad.
Recipe Notes

I served this at the appreciation dinner for Santiago, Steven and their partners. After mixing all ingredients in pot, I put it in slow cooker on low heat for a couple of hours prior to the dinner so I could enjoy the appetizers with guests and then just serve it. Also, more importantly, I used Divine Chocolate, which is not only delicious and free trade, it is the only company co-owned by the cocoa farmers, who are equal partners in profits and decision-making.

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