Chicken Peanut Mole
2 tablespoons canola or vegetable oil
3-4 cloves chopped garlic
1 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon chile powder
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 tablespoon red wine vinegar
1-14 and 1/2 oz can diced tomatoes, and the liquid
1/2 cup creamy peanut butter
salt and pepper
4 boneless, skinless
en breasts, cut into 1/2 inch strips
1/2 oz. grated unsweetened chocolate
In a large skillet or saucepan, heat the oil over medium heat.
Add the garlic, onions, and bell pepper, cook about 1 minute, stirring often.
Add the chile powder, oregano, and cinnamon. Cook about 1 minute, stirring often.
Add the vinegar and stir to combine well. Add the
en stock, tomatoes and the liquid, and peanut butter. Stir to blend well and bring to a boil, stirring often.
Reduce the heat and simmer for about 10 to 15 minutes, stirring often, until the sauce is thickened.
Taste, add salt and pepper if desired. Add the
en strips and simmer, stirring often, until done, about 5-8 minutes.
Add the chocolate and simmer, stirring constantly, until the chocolate is completely dissolved.