Quick-Fix Chicken Chili Mole (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 tablespoon vegetable oil |
5 teaspoons pre-chopped garlic, recipe follows |
1 large onion, chopped |
2 red bell peppers, seeded and diced |
3 canned jalapeno peppers, diced |
1 packet chili seasoning |
1/4 teaspoon ground cinnamon |
1 (28-ounce) can diced tomatoes |
1 (5-ounce) can pinto beans, drained |
2 cups shredded rotisserie chicken |
1 bottle beer |
2 ounces unsweetened chocolate, shaved |
2 scallions, chopped, for garnish |
cheddar, for garnish |
1 head garlic, peeled |
olive oil, to cover |
Directions:
1. In a large Dutch oven, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add red bell peppers and jalapenos and saute for 5 more minutes, until soft. Stir in chili seasoning packet and cinnamon and cook until spices are fragrant. Add tomatoes, pinto beans, shredded chicken, and beer. Bring to a boil, reduce heat to low and simmer 10 minutes. Stir in chocolate just before serving. Garnish with grated Cheddar and chopped scallions, if desired.
2. Pre-Chopped Garlic:
3. Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.
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