Chicken Mole

Chili powder, cocoa, garlic powder, and peanut butter make a traditional Mexican chicken dish. Serve it with brown rice for a mid-week dinner.

• Prep: 15 min
• Cook: 1 hr
• Total: 1 hr 15 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Dairy-Free
• Egg-Free
• Soy-Free
• Low-Carb
• Low-Sugar
• High-Protein

Tags

• savory
• comfort food
• classic
• quick
• boil

Ingredients

• 1 fryer chicken (cut into pieces, skin and fat removed)
• 6.25 cup water
• 4 tablespoon chili powder
• 1 teaspoon oregano
• 1 teaspoon cocoa (unsweetened)
• 10 tablespoon flour
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon peanut butter (creamy)

Instructions

1. Place chicken in a large pot with the 1/4 cup of water.
2. Cover and simmer until tender, about 45 minutes.
3. In a medium bowl, mix chili powder, oregano, cocoa, flour (1/2 cup plus 2 tablespoons), pepper, and garlic powder along with 1 cup of water.
4. Add mixture from step 4 to chicken in pot; mix well.
5. Add peanut butter and 5 cups of water to chicken in pot; mix well.
6. Bring to a boil.
7. Reduce heat to medium.
8. Cook for 10 to 15 minutes.
9. Stir and serve immediately.

Nutrition (per serving)

• Calories: 238
• Protein: 26.4 g
• Carbohydrates: 14.2 g
• Fat: 8.3 g
• Fiber: 2.7 g
• Sodium: 245 mg
• Saturated Fat: 2.1 g
• Sugar: 0.7 g
• Cholesterol: 72 mg