Almond Chicken Mole Sauce Recipe

Ingredients for Almond Chicken Mole Sauce

• Red Onions
• 1 cup toasted almonds
• Chipotle Chiles
• Dried Plum
• Corn Tortillas
• 1/2 cup pumpkin seeds
• Mexican Chocolate
• Ground Cinnamon
• Ground Cloves
• Olive Oil
• Fat Free Low Sodium Chicken Broth
• Fresh Tomato
• Tomato Sauce
• Green Bell Pepper
• 2 cloves garlic (minced)
• Salt And Pepper

How to Make Almond Chicken Mole Sauce

1. Combine 1 cup toasted almonds, 1/2 cup pumpkin seeds, 1/4 cup sesame seeds, 2 ancho chiles (stems and seeds removed), 2 chipotle chiles in adobo sauce (finely chopped), 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon cloves, and 1/4 teaspoon cinnamon in a blender. Blend until smooth, gradually adding 1/4 cup olive oil and 1/2 cup chicken broth.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the blended spice paste and cook, stirring frequently, until fragrant (about 2-3 minutes).
3. Add 1 (28-ounce) can crushed tomatoes, 1/2 cup mole sauce (store-bought or homemade), 1/2 cup chopped bell peppers (any color), 2 cloves garlic (minced), 1/2 cup chicken broth, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency.
4. Serve the luscious mole sauce generously over grilled chicken or pan-seared fish. Garnish with fresh cilantro or chopped nuts (optional).