Chicken Mole


So the weather here is much warmer, went from 60’s to 80’s and I’m pretty sure I now have a sinus infection.  Great way to cleanse your sinuses is with spicy food.  So I made PALEO Chicken Mole.

What you’ll need

1 1/2 oz Mexican chocolate, which can be found in most Mexican grocery stores. It’s sweeter and has a kick of cinnamon.

Chicken-  thigh meat or chicken breast to be healthier.

1/2 cup of diced tomatoes

1 cup of chicken bone broth

1 onion

Fresh cilantro

1 lime

Spices- 2 tbs cumin, 2 TBS cinnamon, 1 tsp ground cloves, 1 tsp allspice,1 tbs sesame seeds, 1 tsp fresh garlic, 1 tbs ancho chile powder, 1tbs chipotle powder,  a big handful New Mexican dried chiles, 2 tbs dried oregano, 1 tbs sesame oil, 2 tbs olive oil, and 2 tsp salt and pepper 

So I cheat a little, I use cauliflower rice from TRADER JOES.  It’s only $1.99 and AMAZING. But if you just want gluten free and not PALEO you can just make rice.

Spice mixture 

Add mixture into a a small spice blender I just use my ninja.  It creates a nice paste.  Add this mixture to a pan and heat up for 2 minutes until fragrant. Then slowly add the Mexican chocolate and turn off the heat.  

In another pan cook the chicken in oil for 2-3 minutes.  You don’t want to fully cook the chicken.

Remove the chicken and then thinly slice the onion ( save 1/4 of the chopped onions for garnish) and cook in the pan the chicken was in. 

In the pot with the spices you turn the heat back on and add the tomatoes, bone broth(depending on how thick or thin you want your sauce add as little or as much broth as you’d like) , chicken, and onions. Bring to a boil and then reduce to simmer for 5-7 minutes.

On a plate or in a bowl put your rice or cauliflower rice down first, Mole on top and garnish with cilantro, onions, and fresh limes.

Enjoy!!!

POZOLE


So it’s been a little chilly here in San Diego, that means below 70 lol. So to keep warm and to help celebrate day of the dead I made a veggie POZOLE.  

What you will need-

Dried ancho chile 

Garlic

Onion

Poblano chile pepper

Quinoa

Vegetable stock

Hominy

Tomatillos 

Fresh cilantro

Lime

Cotija cheese 

Pumpkin seeds

Spices-

Oregano

Cumin

Achiote

Salt

Pepper

Chipotle powder 

Roast the tomatillos in oven at 350 for 20 minutes

Toast the ancho chile for 2-3 minutes on medium heat remove the steam and toss

In a sauce pan add 1 teaspoon of garlic and add with 2 tablespooons of oil, over medium heat.

Chop the onion, set 1/3 of the chopped onion aside and add the rest to the sauce pan.

Remove stem, ribs, and seeds from the poblano chile and cut to 1/4 inch strips and add to sauce pan.  Be careful and wash your hands really well after touch the chile.  

After a few minutes add seasoning

Teaspoon of each spice.

Add 1/2 cup of hominy to the sauce pan along with 1/2 cup of quinoa and 3 cups of vegetable stock

Chop the tomatillos and add to pozole.

Bring to a boil then reduce to a simmer, cover , and cook until quinoa and hominy are cooked.  Around 20 minutes.
Garnishes-

Cilantro 

Line

Onions

Pumpkin seeds

And cotija cheese.

My husband loves this meal and he  will be so excited when he gets home.