Monday, May 3, 2010
Paleo Chicken Mole
Holy 'Mole' this was GOOD!!!
Cinco De Mayo is just a couple days away, and I have a serious hankering for some good Mexican food! This was a great way to start out the week! I promise you this was heavenly, satisfying and hit the spot. It took a little time to make, (not too bad), but was well worth it! Hope you like it as much as we did! It's a new favorite (I'm already anxiously awaiting tomorrows leftovers)...
Yum yum yum... enjoy! :-)
2 T olive oil
1 onion, chopped
3 cloves garlic, chopped
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1 can diced tomatoes (no added salt)
1 bell pepper, chopped
2 chipotle peppers, chopped
8 oz. chicken broth (organic, low sodium)
2 T almond butter
2 T organic cacao powder, unsweetened
6 skinless boneless chicken breasts
1 head cauliflower (for the rice)
1 avocado, sliced
fresh cilantro, chopped (for garnish)
Preheat oven to 350 degrees. Heat oil in pan, and saute onions until translucent. Add garlic and spices. Continue to saute so that spices toast and enhance flavors! Add diced tomatoes, peppers, chipotles, broth, almond butter, and cocao. Simmer for about 10 minutes. Cool slightly, and puree in blender or food processor. Set aside...
Heat a heavy skillet with olive oil on medium high heat. Trim chicken breasts and sprinkle with some black pepper & cumin. Sear the chicken breasts, on both sides, until browned. Add to a casserole or baking dish. Cover chicken breasts with the mole sauce (reserve about 1/4 C mole sauce to add to cauliflower rice). Bake for 50-60 minutes. Serve over a bed of cauliflower rice. Garnish with slices of avocado and fresh chopped cilantro!
Chop 1 head cauliflower in food processor. Add 1/4 C mole sauce, mix well. Cover and heat to desired temperature. (I usually just cover in saran wrap and microwave for a few minutes).
No need to add water!