Name: NESTLÉ® TOLL HOUSE® Chicken Mole
Prep time: 20 s
Cook time: 30 s
Total time: 50 s
Yield: 8
Ingredients: 3 tablespoons olive oil; 2 carrotspeeled and chopped; 2 stalks celerychopped; 1 medium onionchopped; 1/4 cup unsalted peanuts; 4 cloves garlicfinely chopped; 1 tablespoon sesame seeds; 1/4 cup cider vinegar; 2 cups chicken stock; 2/3 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels; 1 dried ancho chilecut in half widthwise; 1 dried pasilla chilecut in half widthwise; 1 tablespoon chopped canned chipotle chiles with adobo sauce; 3/4 teaspoon ground cumin; 1/4 teaspoon ground black pepper (optional); 5 to 6 bonelessskinless chicken breast halvescooked and shredded (about 6 cups); Additional sesame seeds; Warm corn tortillas and/or hot cooked rice

Make It

Step 1

Heat oil in large skillet over medium-high heat. Add carrots, celery, onion, peanuts, garlic and sesame seeds; cook for about 10 minutes, stirring occasionally, until onions are golden brown. Add vinegar, stir quickly to deglaze skillet. Add chicken stock, chocolate, chiles, cumin and black pepper. Cook, stirring occasionally, until sauce is reduced slightly, about 20 minutes. Remove chile halves; discard. Carefully transfer mixture to blender container; cover. Blend until smooth. Makes about 2 cups. Mole sauce may be refrigerated for up to 7 days or frozen for later use.

Step 2

To use: Heat mole sauce in saucepan over medium heat. Additional chicken stock may be needed to dilute sauce to desired consistency. Typically, mole should just coat the back of a spoon. Add shredded chicken. Reduce heat to medium-low; cook until chicken is heated through. Season to taste.