Chicken Mole

| 06/17/2010|
6 chicken breasts
Olive Tap Extra Virgin Olive Oil
1/2 onion, minced
Olive Tap Garlic Olive Oil
Olive Tap Chipotle Olive Oil
4 oz. unsweetened Mexican chocolate
1/2 tbsp. peanut butter
680 gm. Carmelina pureed tomatoes
Pinch of cloves
Pinch of cinnamon
Salt and pepper to taste

Brown the chicken in the EVOO, remove, and set aside. Put a little more EVOO and a drizzle of the Garlic and Chipotle oils in the pan and sauté the onion. Place the rest of the ingredients in the pan to make the sauce. Place the chicken back in the sauce and simmer for about half an hour, or until the chicken is cooked through.

You can adjust the bitterness and sweetness of the sauce by changing the proportions of chocolate and peanut butter: more peanut butter makes is sweet and more chocolate makes it bitter.

Buon appetito,
Mario

Adapted from mexicanfood.about.com