The following recipe maintains traditional flavor but prepared in a more nutritious way and using supermarket ingredients. This recipe is an easier version of a well-known Mexican recipe to help you celebrate Cinco de Mayo.
1 14 ounce can diced tomatoes
1 4 ounce can chopped mild green chiles
1/2 cup whole blanched almonds
1/2 small onion, cut into chunks
1 small garlic clove
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon sugar
1 tablespoon olive oil
3 pounds bone in chicken parts such as thighs, drumsticks, skin removed
1/2 1 ounce square unsweetened chocolate, chopped
2 tablespoons chopped fresh cilantro
Prepare Mole Sauce in blender at high speed or in food processor with knife blade attached. Blend all sauce ingredients until smooth.
In skillet over medium-high heat, heat olive oil. Add chicken and cook until golden; remove to plate.
To skillet, add Mole sauce, chopped chocolate and 1/4 cup water; cook, stirring until chocolate melts. Return chicken to skillet heat to boiling. Reduce heat to low; cover and simmer 30 to 35 minutes, until juices run clear when chicken is pierced with tip of knife. Sprinkle with cilantro and serve with Mexican rice.