Chicken Mole
A Weight Watchers version of this saucy and flavorful Mexican dish.
Servings: 6
Ingredients
For the Mole:
- 1 cinnamon stick
- 4 allspice berries
- 4 cloves garlic
- 1/2 teaspoon dill seeds
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- A pinch of grated nutmeg
- Salt and pepper to taste
Nuts and seeds:
- 12 almonds
- 2 tablespoons raisins
- 1 tablespoon pumpkin seeds
Vegetables:
- 1 bell pepper chopped (150 g.)
- 1 white onion chopped (150 g.)
- 4 tablespoons tomato paste 60 g.
- 6 guajillo chilies rehydrated and deseeded
Other Ingredients:
- 2 cups chicken broth 480 ml
- 3 tablespoons cocoa powder 16 g
- 1 teaspoon oil
- 1 tablespoon cornstarch if needed
For the Chicken:
- 3 chicken breasts 800 g.
- 1 teaspoon oil
- 1 cup unsweetened orange juice 240 ml
- Salt and pepper to taste
- 1 teaspoon toasted sesame seeds for serving
Instructions
- Soak the chilies: The night before, soak the guajillo chilies in plenty of water. The next day, rinse them and remove the seeds.
- Toast the spices: Toast the cinnamon stick, allspice berries, cloves, dill seeds, ground cumin, dried oregano, almonds, and pumpkin seeds in a dry skillet over medium heat. Remove from heat and set aside.
- Saute the veggies: Add 1 teaspoon of oil to the skillet and sauté the onion and bell pepper until softened. Add the rehydrated guajillo chilies and the toasted nuts and seeds back to the skillet. Also, add the tomato paste, raisins, cocoa powder, a pinch of grated nutmeg, salt, and pepper.
- Sear the chicken: Season the chicken breasts with salt and pepper. Heat 1 teaspoon of oil in a separate skillet and sear the chicken breasts until golden brown on both sides.
- Cook the chicken in juice: Cook the chicken breasts over medium heat in the unsweetened orange juice until the juice has evaporated.
- Cook the sauce: Add the chicken broth to the mole mixture and cook until the liquid has reduced by at least half.
- Blend and thicken the sauce: Remove the cinnamon stick from the mole mixture. Blend the remaining ingredients until smooth and silky. If the mole sauce is too thin, add 1 tablespoon of cornstarch dissolved in a little water to thicken it.
- Combine the chicken and mole: Add the blended mole sauce to the skillet with the chicken breasts. Cook for a few minutes until the chicken is fully coated and heated through.
Notes
5 WW points per serving.
Nutrition
Serving: 328g | Calories: 270kcal | Carbohydrates: 16g | Protein: 34g | Fat: 8.4g | Saturated Fat: 1.7g | Cholesterol: 99mg | Sodium: 474mg | Potassium: 689mg | Fiber: 3.2g | Sugar: 8.1g | Calcium: 51mg | Iron: 1.7mg