Gluten-Free Mole with Chicken

local_grocery_store Ingredients

• 4 dried ancho chili peppers, stemmed, seeded, and torn into pieces
• 2 dried guajillo chili peppers, stemmed, seeded, and torn into pieces
• 2 cups boiling water
• 2 tbsp olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp dried oregano
• 1 tbsp cocoa powder
• 2 cups chicken broth, low-sodium
• 4 boneless, skinless chicken breasts, trimmed

restaurant_menu Method

1. 1.Place the ancho and guajillo chili peppers in a large bowl. Pour boiling water over the peppers and let them soak for 30 minutes.
2. 2.Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the cumin, cinnamon, oregano, and cocoa powder and cook for 1 minute, stirring constantly.
3. 3.Add the chicken broth and the soaked chili peppers to the saucepan. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. 4.Use an immersion blender to puree the mole until smooth. Season with salt and pepper to taste.
5. 5.Season the chicken breasts with salt and pepper. Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 minutes per side.
6. 6.Serve the chicken with the mole over rice.

lightbulb_outline Tips

• chevron_rightIf you can't find ancho and guajillo chili peppers, you can substitute other dried chili peppers.
• chevron_rightLeftover mole can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.