Chicken Peanut Molé

When I found this recipe I thought it had great potential.  I told Hubby that I’d make a special Peanut Molé for him this week and he said, “Peanut Butter Mexican food? Yuck, those flavors don’t go together.”


But that didn’t stop me.  With a couple of small tweaks here and there I took this recipe that was originally fried and turned it into a tender crock pot meal.  In the end I wouldn’t call it Mexican – it was much more like an Indian or Thai food.  Jay admitted that he was wrong about the flavors, and was even more shocked when I told him that the secret ingredient to this dish is chocolate!  We all agreed it was delicious, especially with  Cilantro-Citrus rice.

Chicken Peanut Molé

• 4 boneless skinless chicken breasts
• 1 med onion, sliced
• 1 clove garlic, minced
• 1/3 c. low sodium broth
• 1 (14.5 oz) can diced tomatoes with green chiles
• 2 tsp. chili powder
• ¼ c. peanut butter
• 1 Tbs baking cocoa
• ¼ tsp ground cinnamon
• 2 Tbs chopped fresh cilantro

Trim chicken breasts of excess fat and gristle, place in bottom of crock pot.  Combine all other ingredients (except cilantro) in a large mixing bowl.  Stir until ingredients are evenly distributed then pour over chicken.  Cook on low for 4-6 hours.

Shred chicken and stir into sauce.  Stir in cilantro and allow to warm with lid off for about 5 minutes before serving.  Serve over rice (is a-mazing with Cilantro-Citrus rice).