Chicken with Strawberry Mole Sauce
User Reviews
5.0
3 reviews
Excellent
Chicken with Strawberry Mole Sauce
Report
Light and bright strawberries take on a savory depth in this recipe for Chicken with Strawberry Mole Sauce. If you love mole and strawberries, you need to try this unique twist on the classic Mexican mole.Strawberries bring a unique brightness to mole sauce that is perfect for pairing with chicken.
Share:
Ingredients
- 2 chicken breast (roughly 1 lb each)
- salt and pepper
For the Strawberry Mole Sauce
- 2 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- ¼ c whole almonds
- ¼ corn tortilla, torn
- 1 Tbsp Canola oil, divided
- 2 onion slices, ½ inch
- 1 garlic clove, peeled
- 2 c ripe strawberries, washed, stemmed, and quartered
- 1 tsp cocoa powder
- ⅛ tsp ground cinnamon
- ⅛ tsp ground coriander seeds
- 1 c water
- ⅛ tsp salt (more to taste)
- Additional sugar (to taste)
Add to Shopping List
Instructions
For the Chicken
- Preheat your oven to 350F. Lightly sprinkle the chicken breast with salt and pepper. Place the chicken breasts on an aluminum foil lined baking sheet and roast for 45 minutes, or until an insta-read thermometer inserted in the center reads 160-165F.
For the Mole Sauce
- In a large, dry skillet with high sides, add the dry chilies, almonds and tortilla piece. Toast over medium heat, 1-2 minutes, until fragrant.
- Remove the chilies from the pan and place them in a bowl. Cover them with boiling water and set the bowl aside until the chilies have softened, 10-15 minutes.
- Place the toasted almonds and tortilla pieces in the bowl of your food processor. Pulse until the almonds are finely and evenly chopped. (Leave this mixture in the processor. We’ll come back to it in a bit.)
- Heat 1 tsp oil in the sauté pan and add the onion slices and garlic clove. Cook over medium-high heat until the onions begin to brown, 2-3 min. Reduce the heat to medium. Mix in the strawberries and sauté 1-2 minutes, stirring occasionally, until softened.
- Add the strawberry and onion mixture to the food processor. Remove the, now rehydrated, chilies from the soaking liquid and place them in the food processor as well. Add the cocoa powder, cinnamon and coriander. Pulse the mixture until a smooth paste forms.
- Heat the remaining 2 tsp of oil in the sauté pan and pour the pureed mixture into the hot oil. Sauté for 2-3 minutes over medium high heat, stirring frequently. Add the water and bring the mixture to a simmer over medium low to low heat. Cook for 7-10 minutes, stirring often, until the mole is smooth and thick. Season with sugar and salt to taste. (The amount of sugar needed, if any, will depend on the sweetness of the strawberries.)
- Cut the cooked chicken in to serving sized pieces. Add the cooked chicken to the Strawberry Mole Sauce. Reduce the heat to low, cover, and cook for 15–20 minutes.
- Garnish the chicken with sliced fresh strawberries to serve, if desired. Serve the chicken with rice and beans, corn salsa, or roasted potatoes for a wonderfully complete meal.
Notes
- This mole sauce works great with any chicken or pork.
- Prepared Strawberry Mole Sauce will keep in the refrigerator for up to 1 week or can be frozen for later use.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
