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
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How to Make Almond Chicken Mole Sauce
- 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.
- 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).
- 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.
- Serve the luscious mole sauce generously over grilled chicken or pan-seared fish. Garnish with fresh cilantro or chopped nuts (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
43g
Fat
8g
Carbs
8g
