Making real Mexican molé sauce takes hours of grinding spices and nuts and is absolutely divine, but not a possibility for most of us on a busy weeknight. This mock molé, suggested by my friend and Scramble fan Jackie Kelley, is rich and fragrant and the sauce takes only a few minutes to make.
1/4tsp. kosher salt, sea salt, or other coarse salt
1/2tsp. paprika
1cupsalsa (look for brands with no sugar added),
1cuphot water
1chicken-flavored bouillon cube
1Tbsp. unsweetened cocoa powder
1Tbsp. chili powder
1 1/2Tbsp.natural peanut butter or other nut or seed butter
1/4tsp.cinnamon
1tsp. brown sugar
2clovesgarlicminced, about 1 tsp.
Instructions
Preheat the oven to 400 degrees. Put the chicken in a large baking dish in a single layer. Drizzle the olive oil over the chicken pieces, season them with the salt and paprika, and put the chicken in the oven, setting the timer for 25 minutes.
Meanwhile, in a blender, combine the remaining ingredients until they are smooth. Transfer the sauce to a small saucepan and simmer it for 10 minutes.
After the chicken has baked for 25 minutes, remove it from the oven and pour enough sauce over it to coat it, reserving about ½ cup sauce for serving.
Return the chicken to the oven for 8 - 10 minutes or until it is cooked through. Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.
Slow Cooker Directions
Place chicken in slow cooker. Combine sauce ingredients in blender as per directions, and pour over chicken, reserving about 1/2 cup sauce for serving. Cook on low for 8-10 hours, or on high for 4-5 hours.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Cut up the chicken, if necessary, combine the dry seasonings, make the sauce.Scramble Flavor Booster: Double the garlic and cinnamon, use spicy salsa, and/or use hot Mexican or chipotle chili powder.Tip: In addition to being delicious on chicken, molé sauce is also excellent on meat or vegetables, or drizzled on top of enchiladas or other Mexican-inspired dishes. You can double the sauce called for in this recipe and enjoy it the rest of the week.Nutritional Information Per Serving (% based upon daily values): Calories 305, Total Fat: 22g, 33.5%; Saturated Fat: 1g, 4.5%; Cholesterol: 95mg, 31%; Sodium: 616mg, 21%; Total Carbohydrate: 6g, 2%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 21gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kosher, Low Fat, Main Dish, Make-Ahead, Slow Cooker, Spring, Summer, Winter