Mole is Mexico’s national dish. Mole is a sauce usually thickened with ground nuts, seeds or corn that includes chilies, cinnamon, and cocoa powder.
2 Medium Boneless Chicken Breasts
1 ounce Santa Isabel Mole Seasoning
1 Green Bell Pepper, Diced
1/2 Cup White Onion, Diced
1 Jalapeno Pepper, Minced
2 Medium Tomatoes, Diced
1 Clove Garlic, Minced
3 Tablespoons Canola Oil
2 Tablespoons Creamy Peanut Butter
1/4 Cup Golden Raisins
1 teaspoon Glace de Poulet Gold®
1 Cup Water
12 ounces Dark Beer
1 teaspoon Kosher Salt
2 Tablespoons Granulated Sugar
cooked white rice
warm flour tortillas
fresh cilantro, chopped
Heat oil in a large skillet over medium heat. Add chicken and brown on all sides, set aside.
In the same skillet, sauté onion, bell pepper, jalapeno pepper and garlic. Cook and stir until vegetables are soft and slightly caramelized. Stir in Santa Isabel Mole Seasoning.
Add tomatoes, raisins, water, Glace de Poulet Gold®, beer, peanut butter, sugar and salt. Bring to a simmer and cook 20 minutes, stirring often.
Pour the sauce into a blender or food processor; cover and blend until smooth.
Transfer the chicken into a large skillet. Pour sauce over chicken. Cover and simmer for about 45 minutes, or until chicken is cooked through.
Serve warm over cooked white rice with warm tortillas. Garnish with sour cream and fresh cilantro, if desired.
Drizzle extra sauce over rice and chicken. The remaining sauce can be frozen and served at a later date.
Don Messina currently sits on the board of directors for Sandcastle Hospitality, and serves as the Executive Chef for Iguana Isle, an “Island Inspired” company based in Naples, Florida . He has been inspired by his travels throughout the Caribbean to create his own blend of spices to help the average home cook bring authentic flavors of the islands to their home.