A flavorful chicken mole
Let your mind be open to the notion that you will feel joy again. Take little bits of joy at first. See how it feels? It’s OK. Take some more. Those bits of joy are building your heart back together. Then when you least suspect it, on what you think is your very worst day, your heart starts beating again.
Recently, I had a change for the better with my grief. I’d say it was a giant leap forward. Something seemed to go “PING” in my brain with the news of two of William’s best friends getting engaged. “Mrs. Keys you are the 3rd person we called with the news”…..my heart is so full as I listen to all the details of the proposal….”and we can thank William for bringing us together”…..PING!
If writing this blog has taught me one thing it is that my son will never be forgotten due to the amazing relationships he built. From prep school to the military and right in his own backyard he made people feel like they mattered. He gave his undivided attention to you and to me and that has made all the difference.
And I am ever grateful for each and every friend who has invited me into their intimate relationship with my son. You have memorialized him with donations to charities and scholarships. You have named your newborn babies after him and you have even honored him with pretty cool tattoos. Thanks for toasting him and thinking about him when you are at a crossroads. “What would Will do?” Every story is a gem and a bit of joy.
A flavorful chicken mole is coming right up. This dish is built on a variety of easy to find pantry staples.
Shredded Chicken Mole
- Cook Time: 50
- Total Time: 50 minutes
- Yield: Serves 6 to 8 1x
Ingredients
2 tablespoons vegetable oil
1-tablespoon ancho chili powder
1-tablespoon chili powder
2–tablespoons unsweetened dark cocoa powder
4 cloves garlic, minced
1 chipotle chili in adobo sauce, seeded
½-teaspoon cinnamon
1/8-teaspoon ground cloves
2 ½ cups beef broth
¼ cup water
1 (14.5 oz.) can fire-roasted diced tomatoes
1 cup diced dried plums (aka prunes)
¼ cup creamy peanut butter
5 pounds chicken thighs, skin removed
1 onion, sliced ½-inch thick
1 red bell pepper, seeded, diced
¼ cup chopped fresh cilantro
Instructions
- Heat 1-tablespoon oil in pressure cooker pot over medium heat. Add both chili powders, cocoa powder, garlic, chipotle, cinnamon and cloves; cook, stirring for 30 seconds or until fragrant.
- Add broth, water, tomatoes, prunes and peanut butter, stirring well and scraping up bottom of the pan. Simmer for 5 minutes. Puree in a blender.
- Add remaining oil to the pot. Add onions and half the peppers; cook for 3 to 5 minutes or until vegetables are tender.
- Stir sauce back into pot. Season chicken with kosher salt and ground black pepper; add to pot.
- Lock pressure cooker lid into place following your manufacturer instructions.
- Bring to HIGH pressure, reduce heat to medium-low and cook for 25 minutes. Quick release pressure and remove lid directing the steam away from you. Transfer chicken to a cutting board. Remove the meat and discard the bones. Add remaining red peppers to the pot; simmer for 10 minutes or until tender. Add chicken and cilantro. Season with additional salt and pepper, if needed.
Notes
Delicious served over rice with traditional chili toppings or wrapped in a warm tortilla.
*If a pressure cooker freaks you out then feel free to try this recipe in a slow cooker–maybe 6 to 8 hours