Low-fat Chicken Molé

Molé is a Mexican sauce that is known for the combination of chocolate and spice. It's normally a very heavy sauce that you can pour over chicken and enchiladas. Making traditional molé from scratch will take forever and good luck finding the different kinds of chiles that go into it if you are not in Mexico or the southwestern US.

So, you can imagine how excited I was when I found this low fat, easy, and healthy version of molé! I know, it's totally cheating the original dish, but yes, I like instant gratification, and this recipe is awesome and good for you. Plus, it's not like there is a Mexican restaurant in Miami that is going to serve me the kind of molé I grew up eating.

Ingredients
2 1/2 lbs chicken (breast)
1 large white onion, chopped
1 large bell pepper, chopped
2 cloves garlic, minced
2 tbsp chili powder
1/2 tsp ground cinnamon
1/4 tsp ground cloves
14 1/2 oz can of chopped tomatoes
2 tbsp peanut butter
2 tbsp unsweetened cocoa powder
olive oil
Salt
Pepper

Instructions

Salt and pepper the chicken on both sides. Spray olive oil from a mister ino a large skillet over medium heat. Add the chicken and cook for 8 minutes, turn, and brown the other side for another 8 minutes. Remove the chiken and set aside. Add the onion, bell pepper, and garlic to the skillet and cook for 3 minutes. Stir in the chili powder, cinnamon, and cloves and cook for 1 minute.

Return the chicken to the skillet and combine with the vegetables and spices. Add the tomatoes with their juice, peanut butter, and cocoa powder and bring to a boil. Cover and simmer, stirring every few minutes. Turn the chicken over after about 15 minutes and continue cooking for another 10 minutes covered.