Red Peanut Mole with Chicken

Red Peanut Mole with Chicken
Photo by Scott Phillips


  • 2 oz. firm white bread, roughly torn into pieces
  • 6 boneless, skinless chicken breasts (about 8 oz. each)
  • ½ small white onion, sliced ¼ inch thick
  • 1 cup salted or unsalted peanuts; more chopped for garnish
  • 3-½ cups lower-salt chicken broth
  • 2 canned chipotle chiles in adobo
  • ¼ cup vegetable or olive oil
  • + 9 more ingredients
    • ¼ tsp. ground allspice
    • 2 medium cloves garlic
    • ½ tsp. ground cinnamon, preferably Mexican
    • 1-½ oz. Mexican chocolate, finely chopped (about ¼ cup)
    • 2 medium ancho chiles, stemmed, seeded, and torn into 5 or 6 flat pieces
    • Kosher salt
    • ¼ cup chopped fresh flat-leaf parsley (optional)
    • 1 14.5-oz. can diced tomatoes, preferably fire-roasted
    • ½ tsp. granulated sugar; more as needed

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat 2 Tbs. of the oil over medium heat. Add the ancho chiles, garlic, and onion, and cook, stirring frequently, until the onion and garlic have browned and the chiles are toasted and aromatic, 5 to 6 minutes. Scrape the mixture into a blende...

View full recipe at Fine Cooking


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