Chicken Mole is already delicious but add some Sasquatch Coffee to the mix and you’ll have an unforgettable dinner with Big flavor. Serve your Coffee Chicken Mole over rice or with warm tortillas. If you’re feeling extra ambitious you can skip the Ancho Chile Powder and make it fresh from whole dried chilies simply by removing the seeds, toasting the chiles lightly in a skillet and then grinding them. Enjoy making this Coffee Chicken Mole recipe provided below.
Ingredients:
- 1 28-ounce can diced tomatoes, drained and squeezed dry
- 1 small white onion, chopped coarsely
- 6 cloves garlic
- 3 tablespoons, plus 2 teaspoons vegetable or olive oil (divided)
- Salt and freshly ground black pepper
- 3/4 cup hot brewed coffee
- 1/4 cup raisins
- 4 teaspoons ancho chile powder
- 2 teaspoons unsweetened cocoa
- 1/2 teaspoon ground allspice
- 1 canned chipotle chile
- 4 teaspoons firmly packed brown sugar
- 1/3 cup pepitas (shelled pumpkin seeds), lightly toasted (see note)
- 1 cup chicken broth
- 11/2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut crosswise into thin slices
- 3 tablespoons minced fresh cilantro leaves
- 1 lime, cut into wedges for serving
- Sour cream
- Flour or corn tortillas
Directions:
- Adjust oven rack to within 5 inches of broiler element and heat broiler. On a rimmed baking sheet toss together tomatoes, onion, garlic and 1 tablespoon of the oil; season generously with salt and pepper. Broil mixture, stirring often, until it’s browned and blackened in spots and tomatoes are dried out and withered, 8 to 12 minutes.
- Meanwhile, in a blender jar combine coffee, raisins, ancho powder, cocoa and allspice and allow to sit for at least 5 minutes.
- Add tomato mixture to blender along with chipotle chile, brown sugar, pepitas, chicken broth and 2 more tablespoons oil. Process until mixture is smooth and thick; adjust seasoning with salt and pepper.
- Season chicken with salt and pepper and heat remaining 2 teaspoons of oil in large skillet set over high heat until smoking. Distribute chicken in a single layer and cook, without stirring, until browned, about 5 minutes. Stir and cook until chicken is uniformly opaque and browned in spots, about 4 minutes longer. Stir in mole sauce, reduce heat to medium low, and simmer until chicken is cooked through and the sauce has thickened, 8 to 10 minutes. Serve topped with cilantro and accompanied by lime wedges, sour cream and tortillas.
SRC: Find Cooking notes for this Coffee Chicken Mole and more eating your coffee recipes at: www.oregonlive.com/mix/index.ssf/coffee-tea/eating-your-coffee-five-recipes-1.html