Servings: 12
Preparation Time: 20 minutes
Start to Finish Time: 3 hours 35 minutes
Mole Chicken Chili: A Bold Twist with Peanut Butter
When you think of chili, your mind likely drifts to a comforting, savory dish with familiar flavors of ground beef, beans, and a medley of spices. But this Mole Chicken Chili is a completely different experience—a bold, rich creation with deep layers of flavor that will surprise and delight your taste buds.
A Mole-Inspired Base
The secret to this dish lies in its mole-inspired sauce. Traditional mole sauces are known for their complexity, often combining unexpected ingredients like cocoa, cinnamon, and even raisins. In this chili, the addition of cocoa powder brings a hint of bitterness and depth, while the cinnamon and cloves add warm, aromatic notes that elevate the overall profile of the dish.
Peanut Butter: The Surprising Ingredient
Yes, you read that right—peanut butter. It may seem unconventional, but the creamy richness of peanut butter works beautifully to balance the heat and spice of the chili powder and chipotle peppers. It also adds a slightly nutty undertone that complements the sweetness of the raisins and the savoriness of the chicken.
Shredded Chicken: A Perfect Medium
Instead of the usual ground beef or chunks of steak, this recipe uses shredded chicken thighs. Chicken is an excellent choice for absorbing the bold flavors of the sauce, and using bone-in, skinless thighs ensures tender, juicy meat that effortlessly falls apart after simmering.
Building Layers of Flavor
The process of building this chili involves carefully layering flavors at each step. First, aromatic vegetables like onion and red bell pepper are sautéed to create a flavorful base. Then, the mole-inspired spices—chili powder, cocoa, cinnamon, and cloves—are added, filling the kitchen with a tantalizing aroma.
Next, the liquids are incorporated—a combination of diced tomatoes and low-sodium chicken broth—followed by the sweet and savory elements of raisins and peanut butter. Together, these ingredients simmer into a thick, velvety sauce that coats every strand of shredded chicken.
A Finishing Touch of Freshness
Once the chili has simmered to perfection, it’s finished with a generous sprinkling of freshly minced cilantro. The bright, herbal notes of cilantro provide a refreshing contrast to the richness of the sauce, tying all the flavors together beautifully.
A Dish Worth Repeating
Mole Chicken Chili is a dish that challenges the norms of traditional chili recipes. It’s hearty, satisfying, and packed with unexpected ingredients that work in perfect harmony. Whether you’re a fan of classic chili or someone looking for a unique twist, this recipe is sure to become a favorite in your kitchen.
So, the next time you want to make a chili that stands out, don’t shy away from adding that scoop of peanut butter. Embrace the richness, complexity, and bold flavors of Mole Chicken Chili—a dish that will leave your guests asking for the recipe.
Ingredients:
3 tablespoons vegetable oil
2 tablespoons chili powder
2 tablespoons cocoa powder
3 cloves garlic, minced
1 tablespoon chipotle peppers in adobo sauce, canned, minced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 1/2 cups low-sodium chicken broth
1 14.5 oz-can tomatoes, diced, canned
1 cup raisins
1/4 cup peanut butter
4 pounds chicken thighs, bone-in, skin on, skin removed, trimmed salt and pepper, to taste
1 medium onion, halved and sliced 1/2 inch thick
1 each red bell pepper, stemmed, seeded, and cut into
1-inch pieces
1/4 cup fresh cilantro, minced
Instructions:
BUILD FLAVOR (15 minutes):
Heat 2 tablespoons oil in pressure-cooker pot over medium heat until shimmering. Add chili powder, cocoa, garlic, chipotle,
cinnamon, and cloves and cook until fragrant, about 30 seconds.
Stir in broth, tomatoes, raisins, and peanut butter, scraping up any browned bits. Bring to simmer and cook for 5 minutes.
Puree sauce in blender until smooth, about 30 seconds.
Season chicken with salt and pepper.
Heat remaining 1 tablespoon oil in now-empty pot. Add onion and cook until softened, about 5 minutes.
Stir in sauce, then add chicken to pot.
HIGH PRESSURE (25 minutes):
Lock pressure-cooker lid in place and cook on high pressure for 25 minutes.
QUICK RELEASE PRESSURE:
Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
BEFORE SERVING (25 minutes):
Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones.
Meanwhile, bring chili to simmer, stir in bell pepper, and cook until tender, 10 to 15 minutes.
Stir in shredded chicken and cilantro, season with salt and pepper to taste, and serve.