Forgive me, for I have sinned. I have been unfaithful…to my Chicken Mole. I’m sure that as indiscretions go, this one is pretty minor. But I can’t help myself. Even though I already have a perfectly fine South Beach recipe for Chicken Mole, when I spotted Oxana Chicken Mole listed in the Bon Appetit cookbook, temptation led me astray.
I felt bad as I gathered the ingredients. I knew that what I was doing was wrong. But it was exciting. As I cut and measured and prepped, I wondered if Oxana and I were always meant to be together. I wondered what the future held for us. I heated the pan over a medium flame and wondered if South Beach would try to get me back. The chicken went into the pan and I wondered if it was too late to turn back. The air filled with the scent of cinnamon, cumin, and chili and I knew I could not stop, even if I wanted to. Tomatoes and chocolate joined the party and as the sauce deepened to a dark, ruddy red, my anticipation grew.
Simmer, bubble, stir. At last, it was time. Nervously, I filled my bowl and inhaled Oxana’s deep, spicy aroma. That first taste lingered on my tongue, robust; then an explosion of heat, as my spoon went back for more. By the time it was done, I knew I could not let Oxana slip away, never to be tasted again.
I’m not sure how long it will be till we’re together, but until we are I will ask for forgiveness. And then I’ll go and do it all again.
Oxana Chicken Mole
Bon Appetit Fast, Easy, Fresh
The recipe below is as it appears in the book. Instead of cooking the chicken breasts whole, I cut them into cubes and cooked them until they were done before removing them from the pan. I don’t know about you, but in my kitchen, chicken takes more than about 2 minutes per side to cook. Adjust the spices as you like. I found that with the exception of the chili powder, I used more than stated. That includes the chocolate. Please note that unsweetened chocolate is not the same as cocoa powder. Look for a bar of unsweetened (baking) chocolate. This recipe doubles very easily.
- 2 skinless boneless chicken breast halves
- 3 1/2 teaspoons chili powder, divided
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 14 oz to 16 oz can stewed tomatoes
- 1/4 ounce unsweetened chocolate
Sprinkle chicken with 1 teaspoon chili powder, salt, and pepper. Heat oil in heavy medium skillet, over medium high heat. Add chicken and saute until brown, about 2 minutes per side. Transfer chicken to plate. Add remaining 2 1/2 teaspoons chili powder, cumin, and cinnamon to skillet; stir 15 seconds. Mix in tomatoes with juice and chocolate; simmer until sauce thickens, about 5 minutes. Return chicken to skillet; simmer until just cooked through and sauce thickens slightly, about 4 minutes. Season to taste with salt and pepper.