Incredible Mole Chicken & Vegetables on the Stovetop
A Mexican style rich stew with chicken, lots of vegetables, spices, tomatoes, chiles, sesame seeds, cocoa powder and bittersweet chocolate. Slow and even stovetop heat produces succulent ingredients.
A one-pot meal… it’s all in there ~ chicken, vegetables, garbanzo beans and a complex just-spicy-enough mole sauce.
Add olive oil to a heavy 3 quart non-reactive pot with cover. Set to medium-high heat.
Add smoked paprika and 1/4 teaspoon of the cumin to the chicken and mix in.
Add chicken to pot and let get lightly browned, about 5 minutes, stirring a bit.
Remove chicken to a plate, set aside.
Add onions and garlic to the pot and sauté 2 minutes. (Add a touch of olive oil if needed.)
Add the next 6 ingredients (peppers through chipotles) AND the reserved 1 t. cumin – sauté for 2 minutes.
Add the almond butter, chopped tomatoes, sugar, cocoa powder and chocolate. Give a big stir.
Stir all until the flavors blend and the chocolate has melted.
Add 1 1/4 cup of water and zucchini. Stir all together. Bring to a simmer, cover and cook at lowest setting
for 45 minutes, stirring from time to time. Chicken will be very tender.
Add garbanzo beans, stir up the Chicken Mole gently – will thicken a bit while it cools.
Portion into individual serving bowls.
Garnish with toasted sesame seeds and thinly sliced scallions or jalapeño slices.