Chicken and Zucchini Mole

We have had an abundance of zucchini in our garden lately. Because it is only 2 plants, we aren’t overrun with them, but there are more than enough for us to deal with. And a pleasure it is to do so!


I found this recipe in a recent issue of Good Housekeeping and it’s a keeper. The flavors are delicious and very complex with the chili pepper and the chocolate, and it’s a quick meal as well. I added red bell pepper to the original recipe (you can’t have too many veggies), and prefer bittersweet chocolate to the semisweet that was in the original recipe. I also didn’t have the fire-roasted tomatoes that the original recipe listed, but used regular ol’ canned diced tomatoes and added smoked paprika for that smoky taste. I may use ground chipotle next time, though, since Jack added a good amount of hot sauce to his portion.



* Exported from MasterCook *


Chicken and Zucchini Mole


Serving Size : 4 Preparation Time :0:30


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 small onion -- quartered
3 medium garlic clove -- peeled
1 ounce pasilla chili peppers -- (or guajillo), split with stems and seeds discarded, torn into pieces
3 tablespoons roasted almonds
14 ounces canned tomatoes -- (or use fire-roasted tomatoes and omit smoked paprika or chipotle)
1/2 teaspoon smoked paprika -- (or, for more heat, ground chipotle)
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
13 whole corn tortillas
1 cup low-sodium chicken broth
1 tablespoon canola oil
1 pound zucchini -- halved lengthwise, then cut into thin half-moon shapes
1 large red bell pepper -- cut into 1/2" pieces
1 pound boneless skinless chicken breast -- cut into 1/2" pieces
1 ounce bittersweet chocolate -- finely chopped
3 whole green onions -- thinly sliced, as garnish
1 small lime -- quartered


In a blender, combine the onion through cinnamon until almost smooth. Tear one of the tortillas into small pieces, add to the blender and puree until completely smooth. Add 1/2 cup of the chicken broth, blend until mixed.


Heat a 12-inch skillet over medium-high heat until hot. Add chili mixture and cook for 4 minutes, stirring constantly. Reduce the heat to medium and cook eight more minutes, stirring frequently to prevent sticking. When the mixture is dark red and has the consistency of tomato paste, whisk in the other ½ cup of chicken broth and heat on low to simmering.


Add the zucchini, bell pepper, and chicken and stir; cook, stirring occasionally, until the meat is done (opaque throughout). Stir in the chocolate until it melts.


Heat remaining 12 tortillas.


Divide mole between 4 serving bowls, garnish with green onions; serve with a lime wedge and warm tortillas.


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Per serving: 491 Calories (kcal); 16g Total Fat (4g Saturated); (27% calories from fat); 39g Protein; 57g Carbohydrate; 66mg Cholesterol; 370mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates


Good Housekeeping
September 2010