BrokeAss Gourmet

BrokeAss Gourmet

Sweet Potato-Chicken Mole

  • Prep Time 0:30
  • Cook Time 0:45
  • Estimated Cost $19.00
  • 6 Comments

My parents love to tell a story wherein I, at age 14 months, was given a bite of spicy Mexican mole (what kind of shoddy parenting is that, one might ask) and did a dance known as “the chicken,” shrieking at the top of my lungs, due to the excruciating pain my sensitive baby tongue was experiencing. Recently I discovered that there are photographs of this incident.

Anyway, this delicious, easy mole dish is perfect for a crowd, as it serves up to six people, but it is also a great dish to cook on Sunday night and eat for the rest of the week. The first night I make it, I serve it with steamed rice and then with warm corn tortillas, chopped onions and Mexican crema for all the days thereafter. Vegetarians should use vegetable broth in place of the chicken broth and swap in seitan or tempeh for the chicken.

Ingredients

  • 2 tbsp olive oil Pantry
  • 1 onion, chopped $0.50
  • 3 cloves garlic, chopped Pantry
  • 2 tbsp chili powder $1.50 for 1 oz.
  • 1 tsp ground cumin $1.50 for 1 oz.
  • 1/2 tsp ground cinnamon $1.50 for 1 oz.
  • 1 15 oz. can diced tomatoes (preferably fire-roasted), with liquid $2
  • 1 yellow bell pepper, chopped $0.50
  • 2 canned chipotle peppers plus the adobo they are packed in, chopped $1
  • 1 14-oz can chicken broth $1
  • 2 tbsp (creamy) peanut butter Pantry
  • 2 ounces bittersweet chocolate, chopped $3
  • 1 small (2-3 lbs) roasting chicken, cut into pieces $5
  • 1 large yam or sweet potato, scrubbed and diced $0.50
  • 1 small bunch cilantro, chopped $1

Directions

  1. Heat oil in a deep soup pot over medium heat. Add onion and cook, stirring occasionally, until translucent. Add garlic and spices and continue to cook. Add diced tomatoes, yellow pepper, chipotle peppers, sweet potato, broth, peanut butter, and chocolate. Simmer for 10 minutes.
  2. Add chicken pieces and use a spoon to ensure all chicken is covered by the liquid. Cook over medium-low heat for 35-45 minutes or until chicken is fully-cooked (check by cutting into a large piece). Garnish with chopped cilantro.

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What They're Saying

Marcel, on Mar 29, 11:04 PM, wrote:

Tried this today and it came out great.

The mole sauce had just the right kick to go along with the flavor. The chicken was falling off the bones.

Thanks for all of the great recipes!

Recipeman, on Apr 2, 06:10 AM, wrote:

wow this looks so good and so easy to prepare
thanks!

ashley, on Apr 26, 03:31 PM, wrote:

reminds me of my friend christina, who loves to make her baby son suck on lemons to watch his face pucker and laugh at him. not quite as mean as what your parents did though!!

MollyFoodSnob, on Nov 23, 03:29 PM, wrote:

This is probably my favorite recipe of yours.The first time I made it I grossly underestimated the heat of the canned peppers, but since I love spicy, it was still delicious. I prefer this to getting Mole at the local Mexican restaurant, despite the fact that it’s authentic and is quite popular in this artsy fartsy multicultral town. The flavors are much more complex yet subtle, and the chicken is tender and moist. The sweetness of the sweet potatoes is a perfect addition to the bitter chocolate and spiciness of this dish.
I was supposed to make it tonight, but alas, forgot to defrost my chicken. So it will have to be my Black Friday meal.

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