WHITE CHOCOLATE CHICKEN MOLE WITH POBLANO STRIPS

White Chocolate Chicken Mole with Poblano Strips image

Classic chicken mole gets an unexpected twist with white chocolate and poblano chiles.

Provided by My Food and Family

Categories Home

Time 42m

Yield Make 8 servings, 3/4 cup each.

Number Of Ingredients 9

Ingredients

1-1/2 cups water
2/3 cup sliced almonds, toasted, divided
1/2 cup dry roasted peanuts, toasted
2 serrano chiles, seeded
2 poblano chiles, roasted, peeled, seeded and deveined, divided
1 small sweet onion, chopped
1 clove garlic
2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 oz. BAKER'S White Chocolate, chopped

Steps:

Blend water, 1/2 cup almonds, peanuts, serrano chiles, 1 poblano chile, onions and garlic in blender until smooth. Cut remaining poblano into strips.
Cook chicken, in batches, in large nonstick skillet on medium heat 3 min. or until evenly browned, stirring occasionally. Return all chicken to skillet. Stir in poblano strips; cook and stir 1 min. Add sauce; simmer 15 min. on low heat, stirring constantly and adding chocolate for the last 3 min.
Sprinkle with remaining almonds.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g