Mole is a flavorful Mexican sauce that contains just a tad bit of chocolate. (Chocolate is great in chili, as well.) It usually contains plenty of hot chiles, but this gluten free chicken mole does not. Because chicken tenderizes so quickly it is a fairly fast recipe. When all is said and done you have a rich sauce covering moist, tender pieces of chicken. Instead of serving this with gluten free tortillas, you may serve it with soft naan bread (Indian flatbread). I have provided links to all of my gluten-free tortilla and naan recipes in the Serving Suggestions section. This recipe was adapted from Authentic Mexican Mole Chicken and Chicken Mole. Enjoy!
Tender chicken served with an adapted version of authentic Mexican mole sauce without the spicy peppers and easy to obtain ingredients. - All made gluten free.
- 1 Tablespoon cooking oil
- 1.5 to 2 lbs. chicken breasts and/or thighs, cut into pieces
- 1 onion, chopped
- 3 garlic cloves, minced or grated
- 1 green bell pepper, finely chopped
- 2 Tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon cinnamon
- 15 oz. can gluten free fire roasted tomatoes, undrained (Hunt's brand) (or 1 large red bell pepper, chopped and sauteed)
- 1 cup low-sodium gluten free beef and/or chicken broth (I like beef)
- 3/4 cup gluten free beer (Redbridge) optional)
- 1/4 cup raisins
- 2 Tablespoons smooth peanut butter (or almond, sesame, or sunflower seed butter, for nut-free)
- 1 Tablespoon dark brown sugar (or refined muscovado sugar)
- 1 1/2 squares of semisweet baking chocolate (Baker's brand)
- 1/2 teaspoon fine sea salt
- Preheat a heavy skillet over medium heat and add oil. Once the oil is heated, add the chicken and brown on all sides. Transfer the chicken to a bowl and set it aside.
- In the same skillet, saute the onion, tomatoes, and bell pepper until tender. Add the garlic and saute for 30 - 60 seconds. Add the chili powder, cumin and cinnamon and cook until aromatic, about 2 minutes.
- Add the chicken broth, beer, raisins, peanut butter, brown sugar and salt. Simmer for 15 minutes, stirring often.
- Reduce the heat to low, add the chocolate, and stir until it melts completely.
- Transfer the sauce to a food processor or blender and puree until smooth.
- Transfer the chicken into a large pot or skillet and pour the sauce over the chicken. Simmer on low heat for approximately 30 - 40 minutes, or the chicken is tender.
- Serve over or along side cooked white rice. Serve with warm Soft Naan Bread (Indian Flatbread), Gluten Free Low Sodium Tortillas Recipe, or Soft Whole Grain Tortillas. Garnish with chiles, lime, fresh cilantro, and/or sour cream. Add extra sauce over the rice.
- Freeze left over sauce for up to 3 months.
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