Mole sauce over a chicken breast with rice
I've been trying my hand at Mexican and Tex Mex cuisine lately and have come up with a pretty good mole sauce. Mole (mo-lay) is one of the most widely used sauces south of the border, probably because the ingredients are almost always available in the typical household kitchen. That, and the fact that it is an excellent way to dress up steamed rice, chicken, and even side dishes like okra.
To begin, you'll need a large skillet, a medium-sized pot, and the following:
4 ½ cups chicken broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons finely chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
3 tablespoons chili powder
3 tablespoons flour
2 ounces dark chocolate, chopped
Heat the oil in the skillet over low to medium heat and cook the onion and garlic until tender--about 6 or 7 minutes. Mix in the chili powder and flour; stir constantly until it bubbles. While the onions and garlic are browning, boil the water in the medium pot and dissolve 2 Knorr brand chicken bouillon cubes in it. Gradually stir the chicken broth into the garlic and onions. Increase the heat to medium high. Boil until reduced, about 30 minutes. Whisk in the chocolate and salt and pepper to taste.
Hint: If you don't have solid dark chocolate on hand you can substitute cocoa powder or even chocolate ice cream topping. Also remember that bouillon cubes are mostly salt so go easy on the added salt until you taste.