If you’re allergic or intolerant to tomatoes, you can still make delicious gluten free mole sauce. A matter of fact, in this recipe, you can’t even tell the tomatoes are missing. Serve this gluten free mole with any cooked chicken: rotisserie, shredded, whole pieces, medallions, and more. The acids in the sauce make the chicken very tender and moist.
If you prefer gluten free mole with tomatoes, see this Gluten Free Mild Chicken Mole Recipe.
Gluten Free Mole Sauce
- 3/4 pound chicken breast
- 2 teaspoons neutral-flavored oil divided
- 1/2 yellow onion chopped
- 1/2 red bell pepper* stemmed, seeded, and veins removed
- 2 garlic cloves minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/16 teaspoon ground cloves
- 1/16 teaspoon ground cayenne pepper optional
- 1/2 cup gluten free beer Redbridge, or more chicken broth
- 1/4 water*
- 1 teaspoon gluten free chicken base** Better Than Bouillon Organic Lo-Sodium, or bouillon
- 1-1/2 teaspoons gluten free Worcestershire sauce*** Lea & Perrins Original in the U.S. - not Canada
- 1 square gluten free unsweetened baking chocolate finely chopped (Baker’s)
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch or tapioca or potato starch (optional) + 1 teaspoon water
Slice boiled or fried slices of cooked chicken breast into medallions or shred chicken, or leave breasts or thighs whole; set aside.
In a medium-sized saucepan, add 1 teaspoon oil. Saute the onion and bell pepper until almost tender, 6 minutes.
Add garlic and saute another minute.
Add another teaspoon oil along with the cinnamon, cumin, salt, pepper, cloves, and cayenne; saute another 3 minutes; stir and saute another 3 minutes.
Add the beer, water, bouillon (or broth), chopped chocolate, Worcestershire sauce, and brown sugar. Stir and simmer, stirring occasionally, 10 minutes or until sugar melts and flavors develop. You want to cook down that floury texture of the seasonings.
Using a hand /immersion blender or countertop blender or food processor and puree until smooth. If using anything other than an immersion blender, be sure to puree in small batches or allow the sauce to cool prior to blending. The steam from hot sauce can cause lids to blow off. (It makes a huge mess too!)
If you prefer a thicker sauce, whisk together 1 teaspoon starch with equal parts water to make a slurry. Add to boiling sauce, stirring until thick. Make and add more slurry to your liking. Just be sure to add it to boiling sauce or it won't thicken.
*You may replace the 1/2 red bell pepper with 1/2 (15-ounce) can of drained stewed tomatoes or whole, cut up.
**You may replace the water and chicken base with gluten free chicken broth. You can also replace the chicken base with tamarind paste if desired but use water as well.
***Tamarind also makes an excellent replacement for Worcestershire sauce.