PRESSURE-COOKER CHICKEN MOLE

Pressure-Cooker Chicken Mole image

Chocolate with chicken? If you're not familiar with mole, don't be afraid of this versatile Mexican sauce. I love sharing this recipe because it's a great one to experiment with. -Darlene Morris, Franklinton, Louisiana

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 12 servings.

Number Of Ingredients 17

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Ingredients

12 bone-in chicken thighs, skin removed (about 4-1/2 pounds)
1 teaspoon salt
MOLE SAUCE:
1 can (28 ounces) whole tomatoes, undrained
1 cup water
1 medium onion, chopped
2 dried ancho chiles, stems and seeds removed
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 tablespoons olive oil
2 tablespoons baking cocoa
1 chipotle pepper in adobo sauce
3 garlic cloves, peeled and halved
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate, chopped
Fresh cilantro leaves, optional

Steps:

Sprinkle chicken with salt; place in a 6-qt. electric pressure cooker. Combine tomatoes, water, onion, chiles, almonds, raisins, oil, cocoa, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove chicken; keep warm. Skim fat from cooking liquid. Stir in chocolate until melted. Serve chicken with sauce. Sprinkle with cilantro if desired.

Nutrition Facts : Calories 311 calories, Fat 18g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.