Chicken Molé Recipe Review
Sunday, May 05, 2013
Here's my latest entry for my maintenance team's What's Cookin', Good Lookin'? recipe challenge:
Until a few years ago, my idea of Mexican food was tacos, enchiladas, quesadillas and nachos. Then I went to out to a nice Mexican restaurant in Brooklyn with my husband and was introduced to the wide world of molés. If you're not familiar with these, they're mildly spicy stews that can be made with chicken, shrimp or sometimes beef that have a rich, complex and distinctive flavor due to the combination of spices, especially the chocolate and cinnamon.
I used this recipe from Epicurious and only made a few modifications:
I only used two tablespoons of oil and used canola instead of peanut. Since I didn't have access to the chocolate suggested in the recipe, I used a 72% dark chocolate sprinkled with about a teaspoon of cinnamon. I also used 12 bone-in skinless chicken thighs and kept them intact instead of shredding them at the end. The result was a phenomenally rich and tasty stew that I served over rice instead of in the suggested tortillas. My husband, who loves molés, raved about it and said it was my best effort yet. It also only got better with time as we ate the leftovers over a few days.
With my modifications, the nutritional breakdown for two pieces of chicken and about 1/2 cup of sauce was:
18 grams carbs
3 grams fiber
15 grams fat
31 grams protein
Served with 1/2 cup of rice and 1 cup of steamed green beans, the total calorie count was only 465 for a rich, tasty and filling meal. I definitely give this one two thumbs up!